Espagnole (Brown Sauce)

Ingredients

• a small piece of butter about the size of a walnut
• some lean remains of almost any kind of meat
• a couple of large onions
• one carrot
• a turnip
• a few sprigs of parsley
• pepper and salt to taste
• a tablespoonful of flour
• a tumblerful of stock

Method

1. 1

   Simmer butter and meat with onions, carrot, turnip, parsley, pepper, and salt until it colors.

2. 2

   Add flour and stock, boil gently for four hours, then strain and remove fat.

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 11. The excerpt below is the record exactly as published.

a small piece of butter about the size of a walnut with some lean remains of almost any kind of meat, such as ham, veal, chicken, game, etc., a couple of large onions studded with cloves, one carrot, a turnip, a few sprigs of parsley, pepper and salt to taste ; let this all simmer slowly over a moderate fire till the contents begin to colour, which will be in about an hour and a half. At this point add a tablespoonful of Hour, a tumblerful of stock

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