Spanish Sauce

Ingredients

• a slice of ham
• a little butter
• half a pint of white wine
• half a pint of demi-partridge cullis
• the juice of a lemon

Method

1. 1

   Fry veal, giblets, and ham in butter until brown.

2. 2

   Add white wine, demi-partridge cullis, and lemon juice.

3. 3

   Simmer for a few hours, strain, skim off fat, and thicken with more cullis.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 237. The excerpt below is the record exactly as published.

half a pint of wine vinegar, and soak for twenty-four hours, turning every few hours. Line the bottom and sides of a stockpot with thin layers of fat bacon, slice a few small onions and a couple of carrots over the bacon, on which lay two calf's feet blanched and boned. Sprinkle with a pinch each of cloves, peppercorns, and aromatics, and then put on top of all the backbone, legs, and breast, previously drained ; again sprinkle with spices, moisten with white wine to about half their height, and cover all with thin slices of fat bacon, and close the lid very carefully. Put the stockpot in hot ashes to about half its height, and let the bird stew for six or seven hours, when it ought to be quite tender. Dish the pieces of bird neatly, and garnish with the vegetables and calf's feet. Strain the stock, and remove all the fat very carefully, thickening with half a pint of Spanish sauce, and pour over the meat. Serve with slices of potatoes fried in oil. Spanish Sauce. Cut into moderate-sized pieces some veal and trimmings and giblets of fowl, put them into a saucepan with a slice of ham and a little butter, and fry them till brown ; 594 SPAIN (North) then put in half a pint each of white wine and demi- partridge cullis, and the juice of a lemon

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