Gironde Sauce

Method

Reduce half a pint of claret to half the quantity, then add twelve bruised cherries and the same number of kernels, half a pint of brown sauce, one ounce of glaze, or a teaspoonful of Liebig Company’s Extract of Meat, and a little carmine, two tomatoes cut up fine, the juice of half a lemon, and a saltspoonful of castor sugar; boil for about a quarter of an hour, then tammy and boil it up again, add a teaspoonful of kisch, and use.

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