Port Wine Sauce

Name: Port Wine Sauce
Yield: 1 servings
Ingredients: three shallots; a quartern of port wine; a sprig of thyme; some crushed peppercorns; the juice and pulp of two oranges; the juice of one lemon; a little salt; a little rice powder; a little meat juice

From The household gas cookery book, 1900

Serves 1

Usually served with water fowl.

Presented as published in 1900. 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 household gas cookery book (1900) by Helen Edden, page 120. The excerpt below is the record exactly as published.

Port Wine Sauce. — Chop up three shallots and put them in a saucepan with a quartern of port wine, a sprig of thyme, some Crushed peppercorns, the juice and pulp of two oranges, the juice of one lemon, and a little salt ; thicken with a little rice powder, and, if you have it, a little meat juice

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