Recipes > Sauces & Spreads > Dessert Sauces > Claret Sauce, No. 1

Claret Sauce, No. 1


  • 1/2 bottle claret
  • 3 or 4 tablespoonfuls sugar
  • 1 lemon cut into slices and freed of the pits
  • a piece of cinnamon
  • 1 small tablespoonful cornstarch


Over the fire place a lined saucepan containing the claret, sugar, lemon, cinnamon and the cornstarch mixed with water or wine; stir constantly until it comes to a boil; then strain and serve.


Desserts and Salads (1920).


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