Spanish Sauce made from Bones

Ingredients

• a leg of mutton or of a piece of beef weighing six or seven pounds
• a large onion stuck with three cloves
• a sliced carrot
• half a dozen outer sticks of celery
• a bunch of parsley
• a sprig of thyme
• a couple of leeks
• half a dozen peppercorns
• a little salt
• three quarts of cold water

Method

1. 1

   Put bones and ingredients in a stewpan, cover with water, boil, skim, and simmer for four hours until reduced to two quarts.

2. 2

   Strain and remove fat.

Nutrition per serving

Estimated from matched ingredients across 8 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, and simmer the sauce gently for three-quarters of an hour. Carefully remove the scum as it rises. Strain the sauce, add cayenne and salt if necessary, and thicken with a little brown thickening. Let it simmer again, that it may throw up the fat, and carefully remove this tiil no more appears. A few minutes before the sauce is to be served stir into it a wine-glassful j of shcrrj'- or madeira. Time, altogether, about an hour and a quarter. Probable cost, 2s. per pint. Spanish Sauce made from. Bones.— 1 Take the bone of a leg of mutton or of a piece I of beef weighing six or seven pounds. Break it into small pieces, and put these into a stewpan with a large onion stuck with three cloves, a sliced I carrot, half a dozen outer sticks of celery (or, if this is not at hand, as much bruised celery- seed as will lie on a threepenny-piece), a bunch of parsley, a sprig of thjTne, a couple of leeks (if they can be had) , half a dozen peppercorns, and a little salt. Pour over these ingredients three quarts of cold water. Let the liquor boil, skim carefully, and simmer ge-ntly for four hours, or xxntil it is reduced to two quarts. Strain it, and when it is cold take away any fat there may be on the top. When Spani.sii sauce is wanted, take as much of this stock as will make the requisite quantity; make it hot, and dissolve a little Liebig's Extract of ]\Ieat in it — a quarter of a tea-spoonful will be suflicient for a pint. Thicken with brown thickening, let it simmer by the side of the fire till it has thrown up the grease, strain through a sieve, and serve. When browm thickening is not at hand, a substitute may be made as follows : — Knead together in a saucepan equal proportions of butter and flour. Stir this paste quickly over a slow fire for three minutes till it is brightly coloured without being at all burnt. Moisten it with the stock, let the sauce simmer gently to throw up the grease, and when it is smooth and thick it will be ready for serving. Time, five hours. Probable cost, 3d. per pint. Spanish Sauce (M. L'de's way). — Besides some slices of ham, put into a stewpan some slices of veal. Moisten the same as for the cuUis ; sweat them in the like manner ; let all the glaze go to the bottom, and when of a nice red colour moisten with a few spoonfuls of stock-broth liquor to detach the glaze; then pour in the cuUis. Let the whole boil for half an hour to remove all the fat. Strain it through a clean tamis. Remember always to put some mushrooms, with a bunch of parsley and green onions, into these sauces. It is neces- sary to observe to the professors of cookery that the flavour proceeds from the seasoning, and if the necessary articles are neglected to be put to a nicety into the sauces, the flavour will be deficient. Mind that the sauce or broth when kept too long on the fire loses the proper taste, and acquires instead a strong and dis- agreeable one. Spanish Sauce, Quickly made.— Peel an onion, split it in halves, stick a clove in each half, and put these into a saucepan with a bunchof parsley, a tea-spoonful of gelatine, half a dozen celer}--seeds, and a pinch of dried tar- ragon, if it is at hand. Boil all gently together with a pint of water till the gelatine is dissolved, strain oif the liquor, and stir into it a tea-spoon- ful of Liebig's Extract of Meat ; add as much salt as will be necessary to bring out the flavour. Thicken the gravy with a small piece of brown thickening. If this is not at hand, mix together small equal portions of flour and butter, stir the paste quickly over a brisk fire till it is brightly coloured, moisten with the stock, boil till smooth, and serve. Time, half an hour. Probable cost, 4d. Spanish Sauce, To make a small quantity of. — Butter a stewpan, and lay in the bottom of it a couple of slices of lean ham and a pound of lean beef or veal, or half a pound SPA ( 912 ) SPE of each cut into small pieces. Pour upon the meat as much stock or water as will barely cover its surface, and boil it until it becomes thick like gum. Check the heat of the fire a little, and simmer the preparation until it is brightly coloured, taking care that it does not bum. Add gradually a pint of stock or water, and put into the saucei^an with the liquor a sliced carrot

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