Port Wine Sauce
From The Landmarks club cook book, 1903
Serves 4
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 57. The excerpt below is the record exactly as published.
PORT WINE SAUCE EOR GAME. Pour one gill of port wine in an earthen vessel,, adding half a wine glass melted red currant jelly, a saltspoon salt, a tea- spoon lemon juice together with half saltspoon of cayenne, a teacup of thick brown stock or any good gravy; place the vessel on the fire and boil. When done put in a sauce boat and serve. Mrs. J. G. Mossin. PORT WINE SAUCE. Prepare half-pint melted butter sauce and incorporate a wine glass of port wine, sweeten to taste with powdered sugar
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