[Sca-cooks] red wine and rosemary sauce

[Halima al-Shafi'i of Raven's Cove]

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>Say, what is your recipe for the red wine and rosemary sauce?
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I didn't have time to research a period recipe, so I did a reduction of
red wine and beef stock with lots of fresh rosemary in it, then
strained, and thickened with cream and flour, and added some fresh
rosemary needles, salt and pepper.  The cultivar I cook with has broad,
tender leaves that aren't too "pine-needley".  Pulled it out of me
sleeve, so to speak...<wink>.