Spanish Sauce

Ingredients

• one pint of consomme
• one gill of consomme
• three table-spoonfuls of gelatine
• four of flour
• four of butter
• two of chopped onion
• one of chopped carrot
• one of chopped celery
• one ounce of lean ham
• one bay leaf
• one sprig of parsley
• two cloves
• a bit of mace
• salt
• pepper

Method

1. 1

   Soak the gelatine in one gill of consomme for an hour or more.

2. 2

   Cook the butter and vegetables together for ten minutes, being careful not to let them burn; add the flour, and cook until brown, stirring all the while.

3. 3

   Draw the saucepan back, and gradually add the pint of consomme; boil for three minutes, stirring all the while.

4. 4

   Then add the herbs and spice, and let it simmer for two hours.

5. 5

   At the end of that time, add the soaked gelatine, and cook for fifteen minutes longer.

6. 6

   Skim the fat from the sauce, and strain.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 242. The excerpt below is the record exactly as published.

Spanish Sauce. This is the finest of the brown sauces, and is the foun- dation of many of the meat and fish sauces. There will be required for it one pint and a gill of consomme, three table-spoonfuls of gelatine, four of flour, four of butter, two of chopped onion, one of chopped carrot, one of chopped celery, one ounce of lean ham, one bay leaf, one sprig of parsley, two cloves, a bit of mace, salt, and pepper. 464 MISS PARLOA'S KITCHEN COMPANION. Soak the gelatine in one gill of consomme* for an hour or more. Cook the butter and vegetables together for ten minutes, being careful not to let them burn ; add the flour, and cook until brown, stirring all the while. Draw the saucepan back, and gradually add the pint of consomme ;

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