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Spanish Sauce

Name: Spanish Sauce
Yield: 1 servings
Ingredients: 1 ounce butter; 2 tablespoonfuls fine-cut raw ham; the same of onion; the same of carrot; the same of celery; 1 pint of soup stock; 1 even teaspoonful salt; 6 whole peppers

From European and American cuisine, 1914

Serves 1

If stock is not available, use boiling water with beef extract.

Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 64. The excerpt below is the record exactly as published.

Spanish Sauce. — Place a saucepan with 1 ounce butter over the fire ; add 2 tablespoonf uls fine-cut raw ham, the same of onion, carrot, and celery, cook 5 minutes ; then add 1 heaping tablespoon- f nl fiour, stir and cook 3 minutes ; add 1 pint of soup stock or broth, 1 even teaspoonful salt, 6 whole peppers

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