Espagnole (Spanish Sauce)

Ingredients

• Dissolve a couple of ounces of good butter
• four to six sliced eschalots
• four ounces of the lean of an undressed ham
• three ounces of carrot
• one bay leaf
• two or three branches of parsley
• one or two of thyme
• three cloves
• a blade of mace
• a dozen corns of pepper
• part of a root of parsley
• one pint of very strong veal stock or gravy

Method

1. 1

   Dissolve butter, add eschalots, ham, carrot, bay leaf, parsley, thyme, cloves, mace, and pepper.

2. 2

   Stir over moderate heat for 20 minutes, then add veal stock and stew gently for 30 to 40 minutes.

3. 3

   Strain and skim off fat before serving.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 114. The excerpt below is the record exactly as published.

ESPAGNOLE (SPANISH SAUCE). A highly -flavoured Gravy. Dissolve a couple of ounces of good butter in a thick stewpan or saucepan, throw in from four to six sliced eschalots, four ounces of the lean of an undressed ham, three ounces of carrot, cut in small dice, one bay leaf, two or three branches of parsley, and one or two of thyme, but these last must be small ; three cloves, a blade of mace, and a dozen corns of pepper ; add part of a root of parsley, if it be at hand, and keep the whole stirred or shaken over a moderate fire for twenty minutes, then add by degrees one pint of very strong veal stock or gravy

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