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Brandy Sauce for Cold Ham

  • 1 pint claret wine
  • 1 pint chicken broth
  • 1 cup ketchup
  • Cornstarch
  • Salt and Tabasco
  • 1/2 pint brandy
Boil the claret wine, chicken broth and ketchup together, thicken with little cornstarch mixed with bit of cold water; season with salt and Tabasco, add brandy.
Submitted by Cassyjean - Torrington, CT May 28, 2009
15 min 30 min 45 min


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