Port Wine Sauce

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A traditional Edwardian recipe which probably originated much earlier, very good with grouse, partridge or wild duck.


  • 2 wineglasses of port
  • a sprig of thyme
  • a bay leaf


Boil the port with the thyme, bay leaf and chives or shallots to reduce to half the quantity of the wine. Add the orange and lemon juice and the zest, stir in the sauce and simmer for 3 minutes. Strain and serve.