Sauce Madere

Name: Sauce Madere
Ingredients: three-quarters of a pint of sauce Espagnol; one and a half gills of good gravy; one large wineglass of sherry or Marsala; a pinch of pepper

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 48. The excerpt below is the record exactly as published.

Sauce Madere.” A cushion of veal is taken from the haunch. The fat lying over the cushion should be carefully preserved. ■a SAUCE MADERE REDUCE three-quarters of a pint of sauce Espagnol with one and a half gills of good gravy (strained and freed from fat) ; allow to simmer for fifteen minutes ; season with a pinch of pepper and add one large wineglass of sherry or Marsala

Cook this with the app: pantry check, scaling, and the assistant.