Espagnol Sauce

Ingredients

• Hot butter, 2 tablespoons
• Ham, chopped, 1 tablespoon
• Onions, chopped, 1 tablespoon
• Celery, chopped, 1 tablespoon
• Parsley, chopped, 1 tablespoon
• Flour, 3 tablespoons
• Salt, 1/4 teaspoon
• Paprika, % teaspoon
• Stock, 2 cups
• Cloves, 2
• Mace, bay leaf

Method

1. 1

   Chop the ham and vegetables fine, and cook them with the butter, flour, salt, and paprika until brown.

2. 2

   Then add the stock, bay leaf, mace, and cloves, and let simmer gently for 2 hours.

3. 3

   Strain and serve.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 53. The excerpt below is the record exactly as published.

ESPAGNOL SAUCE Hot butter, 2 tablespoons. Ham, chopped, 1 tablespoon, Onions, chopped, 1 tablespoon, Celery, chopped, 1 tablespoon. Parsley, chopped, 1 tablespoon, Flour, 3 tablespoons, Salt, 1/4 teaspoon. Paprika, % teaspoon, Stock, 2 cups, Cloves, 2, Mace, bay leaf

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