Spanish Salad.— Put into the centre of
a dish some cold dressed French beans, and at
the moment of serving stir them up lightly
with a little mayonnaise sauce or salad cream
of any kind. Garnish the beans with three
or four ripe tomatoes✪ Spanish Salad cut in slices and ar-
ranged in a circle, one slice overlapping
another. If preferred, and more convenient,
cold dressed Windsor beans, haricot beans, or
green peas, or a mixture of all or any of these,
may be used instead of French beans.
Spanish Sauce (called also Espagnol
Sauce and Brown Sauce). — If a large quantity
of sauce is required, butter a copper siewpan
SPA
( 911 )
SPA
that is capable of holding three or four gallons
of sauce, or, if preferred, lay flattened pieces
of beef suet at the bottom of the stewpan.
Place thick slices of onion upon the suet, or
thin sHces of lean ham on the butter, and
on these put thick slices of beef or veal and
any bones and trimmings of meat or poultry
that may be at hand. A little lean ham, a
knuckle-bone of ham, some bacon-rind scalded
and scraped, or the carcase of a cold roast
rabbit or fowl, will very much improve the
flavour of the sauce. Pour in as much stock
made from bones, or water✪ Spanish Sauce (Espagnol Sauce), as will barely cover
the surface of the meat. Cover the saucepan,
set it on a brisk fire, and let it boil quickly
till it turns to glaze or thin gum. As soon as
this point is reached, slacken the heat of the
fire, and let the sauce remain gently simmering
until it becomes thick and sticky, and, without
being at all burnt, has acquired a bright brown
colour. Fill up the stewpan with cold stock or
water (allowing a quart of water for a pound
and a half of meat and bones). Let it boil,
skim carefully, and add two or three carrots,
a bundle of outer sticks of celery, a small piece
of mace, a handful of parsley, a sprig of thyme,
a bay-leaf, an onion stuck with three or four
cloves, a dozen peppercorns, and a little salt.
Simmer all gently together for three hours.
Keep skimming the sauce as required, and
strain it ofi: for use. Let it get cold, then
remove every particle of fat from it. When
wanted, boil the quantity needed, thicken with
roux or brown thickening, and let it boil tm
it is of the consistency of cream, carefully re-
moving the fat as it is thrown up. Pass it
through a fine sieve, and it will be ready for use.
A glassful of sherry or madeira may be added
if liked. When any quantity of brown sauce is
wanted, it should be made the day before it is to
be used. In cool weather it will keep for four
or five days. It should be looked at every day,
and boiled up if necessary. Time, foiir to five
hours. Probable cost, 2s. per pint.
Spanish Sauce, Highly Flavoured. ✪ Brown Sauce
Page 1872 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Spanish Salad.— Put into the centre of a dish some cold dressed French beans, and at the moment of serving stir them up lightly with a little mayonnaise sauce or salad cream of any kind. Garnish the beans with three or four ripe tomatoes cut in slices and arranged in a circle, one slice overlapping another. If preferred, and more convenient, cold dressed Windsor beans, haricot beans, or green peas, or a mixture of all or any of these, may be used instead of French beans.
Spanish Sauce (called also Espagnol Sauce and Brown Sauce). — If a large quantity of sauce is required, butter a copper siewpan
SPA
( 911 )
SPA
that is capable of holding three or four gallons of sauce, or, if preferred, lay flattened pieces of beef suet at the bottom of the stewpan. Place thick slices of onion upon the suet, or thin slices of lean ham on the butter, and on these put thick slices of beef or veal and any bones and trimmings of meat or poultry that may be at hand. A little lean ham, a knuckle-bone of ham, some bacon-rind scalded and scraped, or the carcase of a cold roast rabbit or fowl, will very much improve the flavour of the sauce. Pour in as much stock made from bones, or water, as will barely cover the surface of the meat. Cover the saucepan, set it on a brisk fire, and let it boil quickly till it turns to glaze or thin gum. As soon as this point is reached, slacken the heat of the fire, and let the sauce remain gently simmering until it becomes thick and sticky, and, without being at all burnt, has acquired a bright brown colour. Fill up the stewpan with cold stock or water (allowing a quart of water for a pound and a half of meat and bones). Let it boil, skim carefully, and add two or three carrots, a bundle of outer sticks of celery, a small piece of mace, a handful of parsley, a sprig of thyme, a bay-leaf, an onion stuck with three or four cloves, a dozen peppercorns, and a little salt. Simmer all gently together for three hours. Keep skimming the sauce as required, and strain it ofi: for use. Let it get cold, then remove every particle of fat from it. When wanted, boil the quantity needed, thicken with roux or brown thickening, and let it boil tm it is of the consistency of cream, carefully removing the fat as it is thrown up. Pass it through a fine sieve, and it will be ready for use. A glassful of sherry or madeira may be added if liked. When any quantity of brown sauce is wanted, it should be made the day before it is to be used. In cool weather it will keep for four or five days. It should be looked at every day, and boiled up if necessary. Time, foiir to five hours. Probable cost, 2s. per pint.
Spanish Sauce, Highly Flavoured.
Records on this page
Spanish SaladSpanish Sauce (Espagnol Sauce)Brown SauceSpanish Sauce, Highly FlavouredSpanish Sauce made from Bones