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 May 28, 2009
15 min 30 min 45 min
15 min 30 min 45 min