Girarde 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 (11)

half a pint of claret
twelve bruised cherries ↝ Cherries, raw [Other fruits and fruit salads]
the same number of kernels ↝ Seeds, sunflower seed, kernel, raw [Nut and Seed Products]
half a pint of brown sauce
one ounce of glaze ↝ Carrots, glazed, cooked [Carrots]
a teaspoonful of Liebig Company’s Extract of Meat
a little carmine
two tomatoes cut up fine ↝ Tomatoes, raw [Tomatoes]
the juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
a saltspoonful of castor sugar ↝ Sugars, granulated [Sweets]
a teaspoonful of kisch

Instructions (8)

Reduce half a pint of claret to half the quantity.
Add twelve bruised cherries and the same number of kernels.
Add half a pint of brown sauce, one ounce of glaze, or a teaspoonful of Liebig Company’s Extract of Meat, and a little carmine.
Add two tomatoes cut up fine, the juice of half a lemon, and a saltspoonful of castor sugar.
Boil for about a quarter of an hour.
Tammy and boil it up again.
Add a teaspoonful of kisch.
Use.

Original Text

Girarde Sauce.—Reduce half a pint of claret to half the quantity, then add twelve bruised cherries and the same number of kernels, half a pint of brown sauce, one ounce of glaze, or a teaspoonful of Liebig Company’s Extract of Meat, and a little carmine, two tomatoes cut up fine, the juice of half a lemon, and a saltspoonful of castor sugar; boil for about a quarter of an hour, then tammy and boil it up again, add a teaspoonful of kisch, and use.

Notes

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