Irlandaise Sauce (Hot)


Put a pint of good brown sauce into a stewpan with a wineglassful of port wine, one good tablespoonful of red currant jelly, the juice of one lemon, one bayleaf, six crushed peppercorns, a small sprig of thyme, one sliced tomato, and half an eschalot chopped fine, boil gently for about ten minutes, keeping it skimmed; pass it through the tammy cloth, make hot in the bain marie, and serve hot.