Recipes > Sauces & Spreads > Sultana Sauce

Sultana Sauce


  • 1 pint of cullis
  • 1 glass of white wine
  • 2 slices of peeled lemons
  • 2 cloves
  • 1 clove of garlic
  • 1/2 laurel-leaf
  • parsley
  • scallions
  • onions
  • turnip
  • salt
  • yolk of an egg


Put the cullis into a stewpan with the white wine, lemons, cloves, garlic, laurel-leaf, parsley, scallions, onions, and turnip. Boil it an hour and a half over a slow fire, reducing it to a creamy consistency; strain it very carefully through a sieve, and then add a little salt, the yolk boiled hard and chopped, and a little boiled parsley shred fine.

This sauce is very good with poultry.


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The Lady's Own Cookery Book (1844).

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