Bourguignotte Sauce

Method

Put one ounce of butter in a stewpan with a bunch of herbs, thyme, parsley, two fresh mushrooms, two good-sized onions cut into dice shapes, a blade of mace, and one or two cloves, fry these till a nice golden colour, then add half a pint of claret or Burgundy; reduce to half the quantity, and add half a pint of brown sauce and a quarter of a pint of good gravy; boil all together for about fifteen to twenty minutes, keep it skimmed, rub through the tammy and use. If served with braised meat, add the gravy from the braise, boil up again, and use, some round the meat and the rest in a sauceboat.

Loading
Loading
Loading