Madeira Sauce

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ pt. demi-glace sauce (opposite)
  • pt. Madeira wine
  • 1


Simmer the sauce, wine and extract (if used) together until well reduced. Season to taste, put in the meat glaze (if used), stir until dissolved; strain and use as required.

Serve with meat, poultry and game.