Recipes > Sauces & Spreads > Madeira Sauce

Madeira Sauce


  • 1 pint of Spanish sauce or any rich brown gravy
  • salt
  • pepper
  • 1/2 pint of Madeira wine


Put over the fire in a thick sauce-pan the Spanish sauce or gravy, season with salt and pepper to taste; the seasoning must depend on the flavor of the gravy; when scalding hot add the Madeira wine, and stir till the sauce is thick enough to coat the spoon; then strain through a fine sieve, and serve hot.


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The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).

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