Espagnole Sauce

Ingredients

• 2 oz. butter
• 2 oz. flour
• 2 oz. ham or bacon
• 1 onion
• 1 small carrot
• 6 mushrooms
• 1 pint brown stock
• Pepper
• salt
• 1 gill tomato pulp
• i „ sherry

Method

1. 1

   Fry the bacon or ham in the butter, add the flour, and cook till brown.

2. 2

   Add the chopped vegetables and stock, and simmer for at least two hours.

3. 3

   Strain and serve.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 36. The excerpt below is the record exactly as published.

Espagnole sauce. 1 gill gravy from roast meat, or ^ gill liquid meat glaze. Put the sauce and gravy into a saucepan and reduce for five minutes ; strain and reheat Cut the bacon into small pieces, and melt it in a pan with the butter. Add the vege- tables sliced, and fry well ; then the flour, and make a rich brown colour. Add the stock and seasonings, and simmer for two or three hours. Add the tomato pulp when half- cooked. Tammy ; add sherry and reheat. — The outstanding flavour should be ham. This sauce is the foundation of many brown sauces. ESPAGNOLE SAUCE. 2 oz. butter. 2 oz. flour. 2 oz. ham or bacon. 1 onion. 1 small carrot. 6 mushrooms. 1 pint brown stock. Pepper and salt. 1 gill tomato pulp. i „ sherry

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