Bigarade Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put one wineglassful of sherry into a stewpan with one ounce of glaze or a teaspoonful of Liebig Company’s Extract of Meat, a saltspoonful of castor sugar, three quarters of a pint of brown sauce,...
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Cooking tools:
- Saucepan
- Measuring cup
- Chef's knife
- Cutting board
- Citrus press
- Peeler
- Spoon
- Fine-mesh sieve
Ingredients
- sherry
- liebig company’s extract of meat
- castor sugar
- brown sauce
- lemon
- orange
- oranges
- cold water
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