Spanish Sauce

Ingredients

• 2 oz. smoked beef
• ½ lb. veal
• ½ lb. beef
• 1 quart stock
• 1 Spanish onion
• 1 carrot
• Parsley
• Thyme
• Bay leaf
• 1 blade mace
• 2 cloves
• Peppercorns
• Celery seed
• 3 small mushrooms
• ½ wineglassful white wine

Method

1. 1

   Well grease a stew-pan with beef dripping, lay in 2 oz. of smoked beef, ½ lb. each of beef and veal, pour over 1 pint of bone stock, bring to the boil, and let it boil gently till syrupy.

2. 2

   Add another pint of stock, a sliced Spanish onion, a sliced carrot, parsley, thyme, bay leaf, mace, peppercorns, cloves, celery seed, and mushrooms.

3. 3

   Simmer for 1.5 hours, strain, cool, remove fat, heat, thicken with arrowroot, add white wine, reheat, and serve.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 47. The excerpt below is the record exactly as published.

SPANISH SAUCE. 2 oz. smoked beef. \ lb. veal. $ lb. beef. 1 quart stock. 1 Spanish onion. 1 carrot. Parsley. Thyme. Sauce Espcignole. Bay leaf. 1 blade mace. Peppercorns. 2 cloves. Celery seed. 3 small mushrooms. Arrowroot. £ wineglassful white wine.

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