Spanish Sauce, Highly Flavoured

Ingredients

• a quarter of a pound of lean ham
• four sliced shallots
• a dozen mushrooms cleaned and cut small
• a bunch of parsley
• a sprig of thyme
• a bay-leaf
• a dozen peppercorns
• half a blade of mace
• three cloves
• a pint of clear stock

Method

1. 1

   Dissolve butter in a saucepan, add ham, shallots, mushrooms, parsley, thyme, bay-leaf, peppercorns, mace, and cloves.

2. 2

   Stir until red, add stock, simmer for 45 minutes, strain, season, and thicken.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

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.

a sprig of thyme, a bay-leaf, an onion stuck with three or four cloves, a dozen peppercorns, and a little salt. Simmer all gently together for three hours. Keep skimming the sauce as required, and strain it ofi: for use. Let it get cold, then remove every particle of fat from it. When wanted, boil the quantity needed, thicken with roux or brown thickening, and let it boil tm it is of the consistency of cream, carefully re- moving the fat as it is thrown up. Pass it through a fine sieve, and it will be ready for use. A glassful of sherry or madeira may be added if liked. When any quantity of brown sauce is wanted, it should be made the day before it is to be used. In cool weather it will keep for four or five days. It should be looked at every day, and boiled up if necessary. Time, foiir to five hours. Probable cost, 2s. per pint. Spanish Sauce, Highly Flavoured. — Dissolve a thick slice of fresh butter in a saucepan, and throw into it a quarter of a pound of lean ham cut into dice, four sliced shallots, a dozen mushrooms cleaned and cut small, a bunch of parsley, a sprig of thj-me, a bay-leaf, a dozen peppercorns, half a blade of mace, and three cloves. Stir these ingredients over a gentle fire tiU a red tinge appears round the inside of the saucepan. Add gradually a pint of clear stock

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