Stock Sauce

Ingredients

• three tablespoonfuls of corn starch
• one-half pound or one cup of brown or granulated sugar
• a little mixed whole spice
• one-half lemon rind
• and juice
• with a pint of cold water
• add a little butter or salt
• one-half glass of any wine desired
• one tablespoonful of any extract
• one-quarter pound of butter

Method

1. 1

   In the saucepan dissolve together corn starch, sugar, mixed whole spice, lemon rind and juice, with cold water and set on the fire.

2. 2

   Let it simmer slowly until it is clear, add a little butter or salt and strain.

3. 3

   Before serving, add wine or extract, set on stove and stir until butter is melted.

4. 4

   Color to suit taste.

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 12. The excerpt below is the record exactly as published.

Stock Sauce. In the saucepan dissolve together three tablespoonfuls of corn starch, one-half pound or one cup of brown or granulated sugar, a little mixed whole spice, one-half lemon rind and juice, with a pint of — 23 — cold water arid set on the fire. Let it simmer slowly until it is clear, add a little butter or salt and strain. Before serving, add one-half glass of any wine desired, or one tablespoonful of any extract, one- quarter pound of butte

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