Wine Sauce, No. I

Ingredients

• One and one-half table-spoonful of butter
• One table-spoonful of flour
• One-half tea-spoonful of salt
• Two table-spoonfuls of sherry wine
• Hot water

Method

1. 1

   Pour boiling water into a small earthenware bowl, let it stand one minute, pour it out, and place the butter in the hot bowl; this will warm the butter sufficiently.

2. 2

   Beat the butter until soft, add the flour, and beat again until a smooth, creamy paste is formed.

3. 3

   Gradually add boiling water, stirring all the time, until the whole is the thickness of rich cream.

4. 4

   Pour the mixture into a stew-pan, stir well, and cook three minutes, adding a little more water if the sauce is too thick.

5. 5

   When done, add the salt, sugar and wine, and serve.

6. 6

   Taste the sauce before serving, and add more sugar, wine or butter if not sufficiently well seasoned.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 188. The excerpt below is the record exactly as published.

WINE SAUCE, NO. I. One and one-half table-spoonful of butter. One table-spoonful of flour. One-half tea-spoonful of salt. Two table-spoonfuls of sherry wine. Hot water

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