Madeira Sauce
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 79. The excerpt below is the record exactly as published.
MADEIRA SAUCE PUT one and a half pints of half-glaze into a saute pan and reduce it over a brisk fire to a stiff consistency. When it reaches this point, re- move it from the fire, and add to it the fifth part of a pint of Madeira wine
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