Portwine Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put four large tablespoonfuls of brown sauce in a stewpan with two wineglassfuls of port wine, the juice of a lemon, an ounce of glaze, a tiny dust of cayenne, and a pinch of castor sugar; boil up ...
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Cooking tools:
- Saucepan
- Measuring spoon
- Glass
- Stove
- Spoon
Ingredients
- cayenne
- castor sugar
- brown sauce
- port wine
- lemon
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