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The New Zealand Railways Magazine, Volume 9, Issue 8 (November 1, 1934)

Brandy Sauce (No. 1.)

Brandy Sauce (No. 1.)

Half pint water, 2 tablespoons sugar, 1 teaspoon cornflour, 2 tablespoons brandy.

Boil sugar and water for ten minutes. Mix cornflour to a smooth paste with water and pour into the boiling syrup. Bring to the boil, stirring all the time. Boil for 5 minutes. Add the brandy. Do not allow to boil after the brandy has been added as the flavour would be spoiled.