Madeira Sauce

Chop root vegetables and ham. Or take beef bones instead of ham. Fry in butter. Sprinkle with flour and brown. Extinguish with soup, mix well and add paradeis pulp, spices and wine. Bring to a boil and simmer gently for 1 hour. Strain and bring to a boil again, adding Madeira before serving. If sauce is too thick, thin with a little soup.

Add to cooked ham and tongue and as a basic sauce.

Tip: Always use aromatic spices to enhance your dishes!

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