Spanish Sauce, Quickly made.— Peel
an onion, split it in halves, stick a clove in each
half, and put these into a saucepan with a
bunchof parsley, a tea-spoonful of gelatine, half
a dozen celer}--seeds, and a pinch of dried tar-
ragon, if it is at hand. Boil all gently together
with a pint of water till the gelatine is dissolved,
strain oif the liquor, and stir into it a tea-spoon-
ful of Liebig's Extract of Meat ; add as much
salt as will be necessary to bring out the flavour.
Thicken the gravy with a small piece of brown
thickening. If this is not at hand, mix together
small equal portions of flour and butter, stir
the paste quickly over a brisk fire till it is
brightly coloured, moisten with the stock, boil
till smooth, and serve. Time, half an hour.
Probable cost, 4d.
Spanish Sauce, To make a small
quantity of. — Butter a stewpan, and lay in
the bottom of it a couple of slices of lean ham and
a pound of lean beef or veal, or half a pound
SPA
( 912 )
SPE
of each cut into small pieces. Pour upon the
meat as much stock or water as will barely
cover its surface, and boil it until it becomes
thick like gum. Check the heat of the fire a little,
and simmer the preparation until it is brightly
coloured, taking care that it does not bum.
Add gradually a pint of stock or water, and put
into the saucei^an with the liquor a sliced carrot✪ Spanish Sauce made from Bones,
a bunch of parsley, a sprig of thj-me, half a
bay-leaf, an onion stuck with two cloves, two
shallots, a quarter of a blade of mace, and four
or five pejipercoms. Simmer the sauce for
about an hour, or till it is strong and agTeeably
flavoured, strain it, and let it stand till cold.
When wanted, remove the cake of fat from the
top, heat the sauce, thicken with a spoonful
of brown thickening, and simmer till it is of
the consistency of cream. Remove the fat as it is
thrown up, add a glassful of sherry or madeira,
and serve. Time, altogether, an hour and a
half. Probable cost, 2s. per pint.
Spanish Sauce with Game.— This is
the same as Simnish Sauce (M. Ude's way),
except that in this are introduced the loins and
trimmings of either young or old partridges,
pheasants, rabbits, &c., that this sauce may
taste of game. Put them to sweat. Eemem-
ber that such sauces, if kept too long on the
fire, lose their savour and the game flavour.
This method may be thus shortened : — Prepare
a small consomme of game by skinning a
couple or more of partridges ; fillet them, and
take the back, legs, and bones, and put them
into a stewpan with a little broth to sweat
gently in the stove for one hour ; when done,
reduce it to glaze ; then, by putting a small bit
of that glaze✪ Spanish Sauce with Game in either sauce, it will save time
and e.xpense, and will answer much better to
give it the taste of game.
Page 1874 · 4 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 Sauce, Quickly made.— Peel
an onion, split it in halves, stick a clove in each half, and put these into a saucepan with a bunchof parsley, a tea-spoonful of gelatine, half a dozen celery-seeds, and a pinch of dried tarragon, if it is at hand. Boil all gently together with a pint of water till the gelatine is dissolved, strain oif the liquor, and stir into it a tea-spoonful of Liebig's Extract of Meat ; add as much salt as will be necessary to bring out the flavour. Thicken the gravy with a small piece of brown thickening. If this is not at hand, mix together small equal portions of flour and butter, stir the paste quickly over a brisk fire till it is brightly coloured, moisten with the stock, boil till smooth, and serve. Time, half an hour. Probable cost, 4d.
Spanish Sauce, To make a small quantity of. — Butter a stewpan, and lay in the bottom of it a couple of slices of lean ham and a pound of lean beef or veal, or half a pound
SPA
( 912 )
SPE
of each cut into small pieces. Pour upon the meat as much stock or water as will barely cover its surface, and boil it until it becomes thick like gum. Check the heat of the fire a little, and simmer the preparation until it is brightly coloured, taking care that it does not bum. Add gradually a pint of stock or water, and put into the saucepan with the liquor a sliced carrot, a bunch of parsley, a sprig of thyme, half a bay-leaf, an onion stuck with two cloves, two shallots, a quarter of a blade of mace, and four or five peppercorns. Simmer the sauce for about an hour, or till it is strong and agTeeably flavoured, strain it, and let it stand till cold. When wanted, remove the cake of fat from the top, heat the sauce, thicken with a spoonful of brown thickening, and simmer till it is of the consistency of cream. Remove the fat as it is thrown up, add a glassful of sherry or madeira, and serve. Time, altogether, an hour and a half. Probable cost, 2s. per pint.
Spanish Sauce with Game.— This is
the same as Simnish Sauce (M. Ude's way), except that in this are introduced the loins and trimmings of either young or old partridges, pheasants, rabbits, &c., that this sauce may taste of game. Put them to sweat. Eemember that such sauces, if kept too long on the fire, lose their savour and the game flavour. This method may be thus shortened : — Prepare a small consomme of game by skinning a couple or more of partridges ; fillet them, and take the back, legs, and bones, and put them into a stewpan with a little broth to sweat gently in the stove for one hour ; when done, reduce it to glaze ; then, by putting a small bit of that glaze in either sauce, it will save time and e.xpense, and will answer much better to give it the taste of game.
Records on this page
Spanish Sauce made from BonesSpanish Sauce, Quickly madeSpanish Sauce, To make a small quantity ofSpanish Sauce with Game