Wine Sauce for Sweet Puddings

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Time
Cook: 15 min Total: 15 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
Port wine sauce variation
Instructions (7)
  1. Boil gently together for ten or fifteen minutes the very thin rind of half a small lemon, about an ounce and a half of sugar, and a wineglassful of water.
  2. Take out the lemon-peel.
  3. Stir into the sauce until it has boiled for one minute, an ounce of butter smoothly mixed with a large half-teaspoonful of flour.
  4. Add a wineglassful and a half of sherry or Madeira, or other good white wine.
  5. When quite hot serve the sauce without delay.
Port wine sauce variation
  1. Port wine sauce is made in the same way with the addition of a dessertspoonful of lemon-juice, some grated nutmeg and a little more sugar.
  2. Orange-rind and juice may be used for it instead of lemon.
Original Text
WINE SAUCE FOR SWEET PUDDINGS. Boil gently together for ten or fifteen minutes the very thin rind of half a small lemon, about an ounce and a half of sugar, and a wineglassful of water. Take out the lemon-peel and stir into the sauce until it has boiled for one minute, an ounce of butter smoothly mixed with a large half-teaspoonful of flour; add a wineglassful and a half of sherry or Madeira, or other good white wine, and when quite hot serve the sauce without delay. Port wine sauce is made in the same way with the addition of a dessertspoonful of lemon-juice, some grated nutmeg and a little more sugar. Orange-rind and juice may be used for it instead of lemon.
Notes
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