Sauce Marsala

Ingredients

• a gill of Marsala
• a good pinch of freshly ground black pepper
• a gill of strong stock
• half a pint of brown sauce
• a small pat of plain, or maitre d’hotel butter
• a squeeze of lemon juice
• a suspicion of coralline pepper
• some turned (i.e., stoned) olives

Method

1. 1

   Boil Marsala, pepper, and stock until reduced by half.

2. 2

   Add brown sauce and cook until it coats the spoon.

3. 3

   Optionally add olives, butter, lemon juice, and pepper.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 100. The excerpt below is the record exactly as published.

Sauce Marsala. — Boil up together a gill of Marsala, a good pinch of freshly ground black pepper, and a gill of strong stock till reduced to half ; then add to it half a pint of brown sauce, and let it cook together till the sauce will coat the spoon. If to this sauce thus made you add some turned ( i.e ., stoned) olives, and allow them to cook in the sauce till thoroughly hot, adding at the last a small pat of plain, or maitre d’hotel butter, with a squeeze of lemon juice and a suspicion of coralline pepper

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