Cherry Sauce

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ lb. freshly-stewed or bottled cherries, morellos for preference
  • ¼ pt. juice in which ch


Stone the cherries. Heat all the ingredients together and simmer the sauce till the juice is slightly syrupy, or blend the arrowroot with 1 teasp. cold water and add it to thicken the liquid.

Serve with braised game or rabbit.