{"id":6183,"slug":"sauce-madere","title":"Sauce Madère.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one glass of sherry wine","one and one-half cups of brown gravy","a little good Madeira"],"ingredients_norm":["sherry wine","and half cups of brown gravy","little good madeira"],"steps":["Put in sauce pan one glass of sherry wine and reduce over fire one-half.","Add one and one-half cups of brown gravy, boil for a few minutes.","Add a little good Madeira before serving."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w120:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"1ab15886bd41989631e72f1b313fe8f4a83e80846d8edc057cdffbb8cddf4121","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/sauce-madere"}