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Spanish Sauce
From The Landmarks club cook book, 1903
Serves 4
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 58. The excerpt below is the record exactly as published.
SPANISH SAUCE. Cut up some slices of ham, a little veal, and some trimmings and giblets of fowl. Place a lump of butter, well mixed with fine flour, in a saucepan ; stir over a quick fire till a good brown color, moisten with stock, a tumblerful of white wine, and the juice of a lemon
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