Madeira Sauce.

From 6 dkg of butter and 2 spoonfuls of flour prepare a dark roux, boil it with strong, preferably dark beef broth to a smooth, thick sauce, add a little bit of lemon zest and juice, a little bit of salt, sugar and a top cup of Madeira, let the whole thing bubble up while stirring diligently, taste it, add 1 to 2 spoonfuls of Madeira without making the sauce again.

all : Home canning, from Mrs. Emilie Lösel,

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