vegetarianpescatarianegg-freesoy-freefish-freeshellfish-free
Wine Sauce
From Harper's cook book encyclopædia, 1902
Serves 4
If using port, lemon juice may be added.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 341. The excerpt below is the record exactly as published.
Wine Sauce. — Boil the thin rind of half a lemon or half an orange in a wineglassful of water till the flavor is extracted. Take out the rind, and thicken the sauce by stirring into it a salt-spoonful of flour which has been mixed smoothly with a piece of butter the size of a walnut. Boil for a minute, then add half a tumblerful of any good wine
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