Wine Sauce

Ingredients

• four tablespoons butter
• five tablespoons flour
• one and one-half cups Brown Stock
• one-third cup Madeira Wine
• one-third cup currant jelly

Method

1. 1

   Brown butter in a saucepan, add flour and continue browning.

2. 2

   Pour on Brown Stock, heat to boiling point, then add Madeira Wine and whipped currant jelly.

3. 3

   Strain and serve hot.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 66. The excerpt below is the record exactly as published.

Wine Sauce Mashed Sweet Potatoes Creamed Celery Spiced Peaches Pepper and Gra^e Fruit Salad Mayonnaise Dressing ' Nut Bread Sandwiches Frozen Rice Pudding ^ Coiv^poTE Pineapple Stuffed Dates Salted Nuts Cafe Noir CONSOMME 4 lbs. thickest part of hind 3 tablespoons butter. beef shin. ' 1 tablespoon salt. 1 lb. marrow-bone. 1 teaspoon peppercorns. 3 lbs. knuckle of veal. }^ dozen cloves. 4 cups chicken stock. 1 small bay leaf. Carrot 1 , , i. .. • ^ sprays parsley. ^ I yi. cup each, cut m „ Tu Celery r i 3 sprays thyme. Turnip * 2 sprays marjoram 1 medium-sized onion sliced. 4 quarts cold water. Process: Wipe the meat and bone with a piece of cheese-cloth wrung from cold water. Remove the meat from beef shin and cut it in one-inch cubes. Remove the marrow from bone and brown one-half the meat in the marrow, stirring constantly. Put remain- ing half in stock pot with cold water, add veal cut in small cubes, browned beef and bones. Let stand thirty-five minutes. Bring slowly to boiUng point, skim and let simmer — closely covered — for 150 52 Sunday Dinners S'l^n^.. three hours. Add chicken stock and continue simmering for two hours. Melt butter in frying pan, add the vegetables and cook five minutes, stirring constantly; then add to soup with remaining ingredients. Cook one and one-half hours. Strain, cool, remove fat and clear. BREAD STICKS 1 cup scalded milk or water. 1 yeast cake dissolved in ]/i cup Cottolene. 34 cup lukewarm water. 1 teaspoon salt. White 1 egg well beaten. 1 tablespoon sugar. 3^ to 4 cups of flour. Process: Put butter, salt and sugar in mixing bowl. Add milk. When lukewarm add dissolved yeast cake, white of egg, and flour, reserving one-half cup. Knead until smooth and elastic; cover and set to rise until hght, then shape first in small balls, then roll in the board (without flour) with the hands until about seven inches in length, using care that they are of a uniform size, rounding the ends. They should be about the size of a lead pencil. Cover and let rise. Just before putting them in the oven, brush them over lightly with melted butter and sprinkle them with salt. Bake in a slow oven, browning them delicately. ROAST VENISON Wipe meat with a piece of cheese-cloth wrung from cold water, spread meat generously with soft Cottolene and sprinkle with salt and pepper. Place on rack in dripping pan, and dredge meat and bottom of pan with flour. Add three slices of onion, six slices of carrot, three stalks of celery cut in inch pieces. Bake one hour in a hot oven, basting every ten minutes for the first half-hour, after- wards occasionally. Serve with the following Wine Sauce. (Mut- ton may be prepared in same manner). WINE SAUCE Put four tablespoons butter in a sauce-pan, brown richly; add five tablespoons flour and continue browning, stirring constantly. Pour on slowly one and one-half cups Brown Stock. Heat to boiling point and add one-third cup Madeira Wine

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