Spanish Sauce (Espagnol Sauce)

Ingredients

• butter a copper stewpan
• flattened pieces of beef suet
• thick slices of onion
• thin slices of lean ham
• thick slices of beef or veal
• any bones and trimmings of meat or poultry
• as much stock made from bones, or water

Method

1. 1

   Layer ingredients in a saucepan, cover with stock or water, and boil until it turns to glaze.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1872. The excerpt below is the record exactly as published.

butter a copper siewpan SPA ( 911 ) SPA that is capable of holding three or four gallons of sauce, or, if preferred, lay flattened pieces of beef suet at the bottom of the stewpan. Place thick slices of onion upon the suet, or thin sHces of lean ham on the butter, and on these put thick slices of beef or veal and any bones and trimmings of meat or poultry that may be at hand. A little lean ham, a knuckle-bone of ham, some bacon-rind scalded and scraped, or the carcase of a cold roast rabbit or fowl, will very much improve the flavour of the sauce. Pour in as much stock made from bones, or water

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