Spanish Sauce

Ingredients

• 2 carrots
• 1 onion
• 2 ounces of bacon or sausage dripping
• 1 sprig of thyme
• 1 bay leaf
• 6 pepper corns
• 1 clove of garlic
• 4 stalks of celery
• 2 sprigs of parsley
• ^ teaspoon of celery seed

Method

1. 1

   Cook carrots and onion in dripping.

2. 2

   Add thyme, bay leaf, pepper corns, garlic, celery, and parsley.

3. 3

   Simmer white stock for 30 minutes, then add brown soup stock and boil for 3 hours.

4. 4

   Brown flour in dripping, moisten with stock, strain, and store.

Nutrition per serving

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 53. The excerpt below is the record exactly as published.

Spanish Sauce. Take 2 carrots and 1 onion, cut fine, cook in 2 ounces of bacon or sausage dripping, add 1 sprig of thyme, 1 bay leaf, 6 pepper corns, 1 clove of garlic, 4 stalks of celery, 2 sprigs of parsley, ^ teaspoon of celery seed

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