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Madeira Sauce


  • 1 ounce of butter
  • 1/2 tablespoonful of flour
  • 1 pint of water
  • 4 ounces of sugar
  • a few drops of burnt sugar
  • nearly 1 gill of Madeira wine


Set a saucepan on the fire with the butter in it; as soon as melted, add the flour, stir till it turns rather yellow, and add also the water, sugar, and burnt sugar; boil gently, about twenty-five minutes; add the Madeira wine, boil again ten minutes, and serve in a boat.


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Hand-Book of Practical Cookery (1884).

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