Wine Sauce

Ingredients

• 1 breakfast cup stock
• a good half breakfast cupful of claret
• 2 dessertspoonfuls butter
• 1 dessertspoon flour
• 1 onion

Method

1. 1

   Make like sauce poivrade, substituting vinegar with claret, port, or sherry.

2. 2

   Pour on fried onions and proceed as for sauce poivrade, reducing to a teacupful before adding to butter and flour.

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 69. The excerpt below is the record exactly as published.

1 breakfastcup stock. 4 tablespoons vinegar. 1 dessertspoon flour. 2 dessertspoonfuls butter or lard. 1 onion. 3 cloves. 2 berkono. A pinch of salt. This is a good sauce with venison, game or mutton, or croquettes. 1. Melt one dessertspoonful butter in the small enamel saucepan and fry the onions in it till they are of a good brown colour. Add the berkono, cloves and salt. Pour in the stock and the vinegar and let it all boil together till it is reduced to a teacupful, then take it off the fire and strain it through the small sieve. 2. Melt the other dessertspoonful of butter in the small enamel saucepan. When it is melted and begins to sing, shake in the flour, stir quickly with a wooden spoon until the flour and butter are mixed to a smooth brown paste. Then slowly pour in the fceacupful of stock and vinegar and let the sauce come to a boil. Keep boiling for no more than a minute or two, always stirring, then stand it by the side of the fire to keep warm until it is needed. Wine Sauce. (II). This sauce is made just like a sauce poivrade, only instead of vinegar mix a good half breakfast cupful of claret

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