Bigarade Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

one wineglassful of sherry
one ounce of glaze or a teaspoonful of Liebig Company’s Extract of Meat ↝ Carrots, glazed, cooked [Carrots]
a teaspoonful of Liebig Company’s Extract of Meat
a saltspoonful of castor sugar ↝ Sugars, granulated [Sweets]
three quarters of a pint of brown sauce
the juice of one lemon ↝ Lemon, raw [Citrus fruits]
the juice of an orange ↝ Orange, raw [Citrus fruits]
the yellow of the peel of three oranges that has been cut very fine and blanched ↝ Orange peel, raw [Fruits and Fruit Juices]

Instructions (5)

Put one wineglassful of sherry into a stewpan with one ounce of glaze or a teaspoonful of Liebig Company’s Extract of Meat, a saltspoonful of castor sugar, three quarters of a pint of brown sauce, the juice of one lemon, and the juice of an orange.
Reduce one quarter part, keeping skimmed while boiling.
Tammy the sauce.
Add the yellow of the peel of three oranges that has been cut very fine and blanched by being put in cold water and brought to the boil, then washed in cold water.
Boil up the sauce and use.

Original Text

Bigarade Sauce.—Put one wineglassful of sherry into a stewpan with one ounce of glaze or a teaspoonful of Liebig Company’s Extract of Meat, a saltspoonful of castor sugar, three quarters of a pint of brown sauce, the juice of one lemon, and the juice of an orange; reduce one quarter part, keeping skimmed while boiling; then tammy and add the yellow of the peel of three oranges that has been cut very fine and blanched by being put in cold water and brought to the boil, then washed in cold water; boil up the sauce and use.

Notes

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