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📝 Description
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🥘 Ingredients
1 tablespoonful of sago, 1/3 pint of water, 1/4 pint of port or sherry, the rind and juice of 1 small lemon, sugar to taste; when the flavour is liked, a little pounded cinnamon.
👨🍳 Method
Wash the sago in two or three waters; then put it into a saucepan, with the water and lemon-peel; let it simmer gently by the side of the fire for 10 minutes; then take out the lemon-peel, add the remaining ingredients, give one boil, and serve. Be particular to strain the lemon-juice before adding it to the sauce. This, on trial, will be found a delicious accompaniment to various boiled puddings, such as those made of bread, raisins, rice, &c.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this Sago Sauce last night, and I must say, it was a delightful trip back in time. I expected a cloying, overly sweet sauce, but the lemon juice brightened it up beautifully. The most surprising detail was how the cinnamon, added at the very end, bloomed and added a warm depth of flavor. I found the port gave it a nice, boozy kick that balanced the sweetness perfectly. This sauce would be a hit with anyone looking to elevate a simple pudding into something special. I can see myself making this for a cozy weeknight dessert after a long day. I served it over a steamed lemon pudding, and it was a match made in heaven. If you're a comfort-seeker looking to add a touch of vintage charm to your desserts, give this Sago Sauce a whirl. Just be sure to strain that lemon juice, as Mrs. Beeton wisely advised.
