Spanish Sauce

Ingredients

• One and a-quarter pints of stock
• One ounce of lean ham
• One bay-leaf
• Three table-spoonfuls of gelatine
• Four table-spoonfuls of flour
• Four table-spoonfuls of butter
• Two table-spoonfuls of chopped onion
• One table-spoonful of chopped carrot
• One table-spoonful of chopped celery
• One sprig of parsley
• Two cloves
• A bit of mace
• Salt and pepper

Method

1. 1

   Soak the gelatine in a little stock for an hour.

2. 2

   Cook the butter and vegetables for ten minutes without burning.

3. 3

   Add flour, brown it, then gradually add stock and boil for three minutes while stirring.

4. 4

   Add herbs and spices, simmer for two hours, then add gelatine and cook for fifteen minutes.

5. 5

   Skim fat and strain before serving over cutlets.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 76. The excerpt below is the record exactly as published.

SPANISH SAUCE. One and a-quarter pints of stock. One ounce of lean ham. One bay-leaf. Three table-spoonfuls of gelatine. Four table-spoonfuls of flour. Four table-spoonfuls of butter. Two table-spoonfuls of chopped onion. One table-spoonful of chopped carrot. * l8o THE PATTERN COOK-BOOK. One table-spoonful of chopped celery. One sprig of parsley. Two cloves. A bit of mace. Salt and pepper

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