Brown Sauce (Sauce Espagnole)

Ingredients

• 1 oz. butter
• 1 oz. flour
• 1 pt. brown stock
• 1 small onion
• A small piece of carrot
• and turnip
• 1 stick of celery
• or £ tea-sp. celery seed
• 1 dessert-sp. mushroom ketchup
• A bouquet garni
• 3 or 4 cloves
• A blade of mace
• 12 black peppercorns
• Salt

Method

1. 1

   Melt the butter in a saucepan and let it brown.

2. 2

   Add the onion, cut in thin slices, and stir constantly until it is brown also.

3. 3

   Then add the flour, and stir a minute or two longer.

4. 4

   Draw the saucepan to the side of the fire and pour in the stock, stirring until boiling.

5. 5

   Boil for a few minutes, remove scum, add prepared vegetables, bouquet garni, and seasonings.

6. 6

   Simmer slowly for at least half an hour, stirring occasionally.

7. 7

   Strain through a fine strainer or tammy-cloth, and reheat before using.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 290. The excerpt below is the record exactly as published.

Brown Sauce (Sauce Espagnole) 1 oz. butter. 1 oz. flour. 1 pt. brown stock. 1 small onion. A small piece of carrot and turnip. 1 stick of celery or £ tea-sp. celery seed. 1 dessert-sp. mushroom ketchup. A bouquet garni. 3 or 4 cloves. A blade of mace. 12 black peppercorns. Salt

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