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Over the fire place a lined saucepan containing
½ bottle claret,3 or 4 tablespoonfuls sugar,
1 lemon cut into slices and freed of the pits,
a piece of cinnamon and 1 small tablespoonful cornstarch mixed with water or wine;
stir constantly until it comes to a boil;
then strain and serve.
Or boil 1 tablespoonful cornstarch
in 1½ cups water, with piece of cinnamon and a few slices of lemon, for a few minutes;
then remove from the fire;
add ½ pint claret and sugar to taste.
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