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Madeira Sauce
From The Landmarks club cook book, 1903
Serves 1
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 56. The excerpt below is the record exactly as published.
MADEIRA SAUCE. Take half a pint of brown stock, a tablespoonful of flour, two ounces of butter, a pinch of cayenne, a little salt and pepper to taste, and a glass of Madeira
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