Wine Sauce

Ingredients

• ½ pint water (boiling)
• 2 tablespoonsful water (cold)
• ½ pint sherry
• Sugar to taste
• Arrowroot, a small dessert-spoonful

Method

1. 1

   Mix the arrowroot to a smooth paste with the cold water.

2. 2

   Pour on the boiling water gradually, stirring well.

3. 3

   Put it into a saucepan, add the wine, boil one minute, sweeten and serve.

4. 4

   This sauce may be coloured with a few drops of cochineal.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 36. The excerpt below is the record exactly as published.

^ pint sherry METHOD. Put the yolks of the eggs, sugar, and sherry into a saucepan, and whisk over a very cool stove until it thickens. On no account allow it to boil Very good with plum pudding. No. 277. LEMON SAUCE. INGREDIENTS. 1 oz. lump sugar l lemon Water (boiling) rather more than ^ pint 2 tablespoonsful water (cold) Arrowroot, a small dessert- spoonful METHOD. Rub the sugar on the lemon rind, till all the outer rind is removed. Put it into the boiling water. Mix the arrow- root with the cold water, pour in the boiling water, return to the saucepan and boil for one minute, add the lemon juice. If the lemon is a very large one, more sugar will be required. No. 278. WINE SAUCE. INGREDIENTS. £ pint water (boiling) 2 tablespoonsful water (cold) £ pint sherry Sugar to taste

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