At one time, during the reign of the Hapsburgs in Moravia, girls from all over the world traveled to St. Thomas monastery where they could learn the culinary arts form Chef Luise Ondrackova. Chef Luise Ondrackova created his famous rose hip sauce, which was a an extremely popular part of the already famous dishes from the Moravian kitchen.
Rose hip sauce was used on meat. First, to make rose hip sauce one must use rose hip jam made from rose hips, the brightly colored fruit of the rose.
Secondly, add wine to a light, white sauce. Next, add as many teaspoons of rose hips to the sauce as you have people you’re preparing it for (exact specifications of measurements for this very old recipe are not available) to beef broth. Finally, you cook, stir, add salt, and “if necessary” vinegar.