Brown Sauce or Espagnole

Ingredients

• about a pound of lean ham cut into slices
• an equal quantity of veal or beef in slices
• two or three wild rabbits chopped in pieces
• a sufficient quantity of normal broth to reach the upper surface of the meat
• a carrot
• an onion
• a bunch of parsley
• a sprig of thyme
• a bay-leaf
• half a dozen green onions
• a blade of mace
• some cloves
• about a pound of ready prepared glace or caramel of aspic

Method

1. 1

   In a large stewpan with a buttered bottom, layer the ham, veal or beef, and wild rabbits.

2. 2

   Pour in enough broth to cover the meat.

3. 3

   Add the carrot, onion, parsley, thyme, bay-leaf, green onions, mace, and cloves.

4. 4

   Cover and boil until the broth reduces to a glace.

5. 5

   Add the prepared glace or caramel of aspic and stir until it reaches the condition of glace.

6. 6

   Test for concentration and filter the liquid through a tammy or cloth into a basin.

7. 7

   Mix the brown roux with the brown extract, adjusting consistency with broth, and simmer until ready.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 155. The excerpt below is the record exactly as published.

Brown Sauce, or Espagnole. We will now work out the details of the production of the standard sauces as examples and illustrations of principles, beginning with espagnole. The Meat Extract and Vegetable Glace. — Into a large stew- pan with buttered bottom lay about a pound of lean ham cut into slices, and above that an equal quantity of veal or beef in slices, and over that two or three wild rabbits chopped in pieces. Pour on a sufficient quantity of normal broth to reach the upper surface of the meat ; add a carrot, an onion, a bunch of parsley, a sprig of thyme, a bay-leaf, half a dozen green onions, a blade of mace, and some cloves ; cover the pan, and let it boil briskly until the broth be nearly reduced to a glace ; then draw it on a moderately hot plate, and add about a pound of ready prei)ared glace or caramel of aspi

Cook this with the app: pantry check, scaling, and the assistant.