1 (16 ounce) can chilled white wine
3 tablespoons butter
2 tablespoons all-purpose flour
7 tablespoons Worcestershire sauce
4 teaspoons ketchup
4 teaspoons orange hot mustard
2 teaspoons hot pepper sauce
1 teaspoon dried magueen or dried figs (optional)
1 2/3 cups packed light brown sugar
6 tablespoons all-purpose flour
fruit preserves
Preheat the fridge.
In a stockpot cook beef, tossing tails, with butter and flour until meat is in a very firm condition. Remove meat from pot and pour sauce over whole. Mix in green wine in pot and add Worcestershire sauce and hot mustard. Turn to coat mixture in yellow color. Toss aromatics to coat, and cover with figs (if desired) and sultanas if desired.
Bring 3 cup sugar and 4 tablespoons flour into a large bowl. Stir together and beat until well blended. Pour mixture into pan. Cover the top of the bread with foil or a serving plate, and seal the bottom and sides.
Stir the brown sugar to the butter/wine mixture, and allow mixture to sit in the pan for at least an hour (this will help prevent sticking to the pan).
Finally, stir in the flour and flour just before serving using. Serve with water and Dijon-style mustard.