Spanish Sauce, Quickly made

Ingredients

• an onion, split in halves, stick a clove in each half
• a bunch of parsley
• a tea-spoonful of gelatine
• half a dozen celery-seeds
• a pinch of dried tarragon
• a pint of water
• a tea-spoonful of Liebig's Extract of Meat
• as much salt as will be necessary

Method

1. 1

   Boil onion, parsley, gelatine, celery-seeds, and tarragon in water until gelatine dissolves.

2. 2

   Strain, add extract and salt, thicken with brown thickening.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1874. The excerpt below is the record exactly as published.

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, a bunch of parsley

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