Sobre Sauce

Tear and soak the bread in the wine.

Grind the raisins with a little water as needed till raisins are a paste. I found it easier to heat in the liquids the raisins were easier to break down.

Mix the bread and raisin paste then strain through with a sieve or cloth. Originally it would have been a cloth made of wool. You can use it whole, which I did. I still pushed it through a sieve.

Add to a pot, bring to a boil, and boil 10 minutes to reduce.

Serve with meat, fish, or fowl. I hope you enjoy!

You can substitute the slices of bread with breadcrumbs.