Espagnole Sauce

Ingredients

• a couple of slices of lean ham
• 1 lb. of lean beef or veal
• a pint of stock or water
• 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
• four or five peppercorns

Method

1. 1

   Butter a stewpan, and lay in the bottom of it a couple of slices of lean ham and 1 lb. of lean beef or veal, or lb. of each cut into small pieces.

2. 2

   Pour upon the meat as much stock or water as will barely cover its surface, and boil it until it becomes thick like gum.

3. 3

   Check the heat of the fire a little, and simmer the preparation until it is brightly colored, taking care that it does not burn.

4. 4

   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.

5. 5

   Simmer the sauce for about an hour, or till it is strong and agreeably flavored, strain it, and let it stand till cold.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 385. The excerpt below is the record exactly as published.

Espagnole Sauce (for chops, cut- lets, etc., and also for seasoning other sauces). — Butter a stewpan, and lay in the bottom of it a couple of slices of lean ham and I lb. of lean beef or veal, or lb. 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 colored, taking care that it does not burn. 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 pepper- corn

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