Dark sauce for game meat and fat

Ingredients
50 g salo
1 onion
1 bunch roots soup
2 tbsp (20 g) flour
1 tsp (5 g) of powdered sugar
3 cups (600 ml) strong broth
1 cup (200 ml) aromatic wine
pepper
salt
allspice
piece of bay leaf
few raisins
grated lemon peel
lemon juice
mustard
Method
Salo cut into thin slices and place on the bottom of a small vessel in which will be cooked sauce. On her rank sliced ​​onion and grated aromatic roots. Stew about 20 minutes and to scatter with a mixture of flour and powdered sugar. Darkened as flour and sugar, add the broth and aromatic spices - allspice, black pepper, bay leaf, grated lemon peel and raisins washed in a sieve. The sauce boil on low heat for about 2 hours. Add the wine and the court withdrew from the fire. After ten minutes, strain the sauce through a sieve (without pretriva) and season to taste with salt, lemon juice and mustard.
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Difficulty
Difficult
Tested
0 users
Author
vg
01 Dec 2002