Wine Browning for Flavouring and Colouring Gravies

Ingredients

• an ounce of fresh butter
• a quarter of a pound of powdered white sugar
• a pint of good port
• six cloves
• twelve peppercorns
• three minced shallots
• one blade of mace
• one inch of stick cinnamon
• a wine-glassful of mushroom ketchup
• a little salt

Method

1. 1

   Dissolve butter in a saucepan, stir in sugar until it colors.

2. 2

   Gradually add port, then transfer to another saucepan.

3. 3

   Add spices and simmer for ten minutes.

4. 4

   Strain, cool, skim, and bottle for use.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2295. The excerpt below is the record exactly as published.

ine Browning for Flavouring and. Colouring Gravies.— Dissolve an ounce of fresh butter in a small saucepan, and stir into it a quarter of a pound of powdered white sugar. As soon as it begins to colour draw it to the side, and stir into it very gTaduaUy a pint of good port. Pour it into a fresh saucepan, and put with it six cloves, twelve peppercorns, three minced shallots, one blade of mace, one inch of stick cinnamon, the thin rind of a lemon, a wine-glassful of mush- room ketchup, and a little salt

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