Madeira Sauce
From Soyer's standard cookery, 1912
Serves 6
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 33. The excerpt below is the record exactly as published.
Madeira Sauce. Put one and a half pints of half-glaze into a saucepan and reduce on a brisk fire to a stiff consistence. Take it off the fire and add one-fifth pint of Madeira
Cook this with the app: pantry check, scaling, and the assistant.