Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Bordelaise Sauce
From Cassell's dictionary of cookery, 1892
Serves 1
This sauce is suitable for sweetbreads, boiled fish, or warmed cold meat.
A modern interpretation · AI-generated from the original record
Ingredients
- half a pint of such stock
- one bead of garlic
- a very little piece of mace
- a very little piece of cinnamon
- just a suspicion of cayenne pepper
- nearly a tumblerful of claret
- a little arrowroot
- a tablespoonful of cold water
Method
Boil the stock down in a small saucepan with garlic, mace, cinnamon, and cayenne until reduced to one-third.
Strain and mix with claret, then warm.
Mix arrowroot with cold water and gradually add to the simmering sauce until it thickens to the consistency of thin treacle.
Nutrition per serving
329Calories
12 gProtein
42 gCarbs
15 gFat
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 27. The excerpt below is the record exactly as published.
Bordelaise sauce, you must first have some very good stock, perfectly bright and absolutely free from fat. Take say half a pint of such stock, and boil it down in a small saucepan, in which has been placed one bead of garlic, PRIXCIPLES GRAVY. and a very little piece of mace and cinnamon, with just a suspicion of cayenne pepper. When the stock, by means of being gently boiled, has evaporated away till there is only one-thii-d of it left, strain it very carefully off, and mix it with nearly a tumblerful of claret, and warm it up. It will of coui-se be quite tliin. Next take a little arro-svroot, and mix it with a table-spoonful of cold wate
Cook this with the app: pantry check, scaling, and the assistant.