Mrs. Wellington's Sauce

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

A handful of good lump sugar ↝ Sugar, white, granulated or lump [Sugars and honey]
cold water ↝ Water, tap [Tap water]
1 clean egg shell
a good tablespoonful of red currant jelly ↝ Currants, red and white, raw [Fruits and Fruit Juices]
the thin rind of 1/2 a lemon ↝ Lemon, raw [Citrus fruits]
the same of 1/2 an orange ↝ Orange, raw [Citrus fruits]
Maraschino or Noyau ↝ Cherries, maraschino [Other fruits and fruit salads]
Maraschino or Noyau

Instructions (9)

Put a handful of good lump sugar into a small stewpan, and just cover with cold water.
Add 1 clean egg shell.
Let it come to the boil, and boil gently for some time.
Skim off all specks, &c., that rise.
Keep the syrup through clear muslin into a jug.
Having washed the pan, put into it a good tablespoonful of red currant jelly, the thin rind of 1/2 a lemon, and the same of 1/2 an orange.
To this add the syrup, and boil till the jelly has dissolved, stirring all the time.
Flavour if approved with Maraschino or Noyau.
Strain and serve hot or cold, in a sauce boat.

Original Text

Mrs. Wellington's Sauce. (1880.)
To use when eggs are scarce.
A handful of good lump sugar put into a small stewpan, and
just covered with cold water, add 1 clean egg shell. Let it come
to the boil, and boil gently for some time. Skim off all specks, &c.,
that rise, and keep the syrup through clear muslin into a jug.
Having washed the pan, put into it a good tablespoonful of
red currant jelly, the thin rind of ½ a lemon, and the same of ½ an
orange. To this add the syrup, and boil till the jelly has dis-
solved, stirring all the time. Flavour if approved with Maraschino
or Noyau. Strain and serve hot or cold, in a sauce boat.
This is good with Rice Pudding, No. 4 (see Sweet Puddings).

Notes

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