Recipes > Sauces & Spreads > Wine Sauce

Wine Sauce


  • 4 tablespoons butter
  • 5 tablespoons flour
  • 1 1/2 cups Brown Stock
  • 1/3 cup Madeira Wine
  • 1/3 cup currant jelly previously whipped


Put the butter in a sauce-pan, brown richly; add the flour and continue browning, stirring constantly. Pour on slowly the Brown Stock. Heat to boiling point and add the Madeira Wine and currant jelly. When jelly is well blended with sauce, strain and serve piping hot.


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Fifty-Two Sunday Dinners (1913).

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