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Reform Sauce Recipe
A brown sauce enriched by adding Port wine and redcurrant jelly.
It's thought to have originated at the Reform Club in London, and traditional with Reform Chops - but excellent with any grilled red meat.
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For about a pint/500ml:
1 pint/500ml Brown Sauce (q.v.)
1 oz/30gr Butter
1 oz/30gr Flour
1 tablespoon (15ml) Worcestershire Sauce
¼ pint/150ml Red Wine
¼ pint/150ml Port
4 Anchovy Fillets, finely-chopped
2 tablespoons (30ml) Redcurrant Jelly
½ teaspoon (2ml) Salt
a few generous grinds of black-pepper
a small Onion or 2 small Shallots, finely-chopped
Gently melt the butter in a large saucepan, remove from the heat and blend in the flour with the back of a wooden spoon.
Return to a very gentle heat and slowly blend in the red wine and Port until you have a smooth mixture.
Add all the other ingredients and mix well.
Bring the mixture to the boil and then reduce to a gentle simmer and cook for a further 15 minutes.
Remove the pan from the heat and pass the sauce through a sieve (again using a wooden spoon to push it down and extract the juices.
Discard the solids and keep the sauce warm until ready to serve.