Espagnole (Spanish Sauce)

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

For the sauce base

a couple of ounces of good butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
four to six sliced eschalots
four ounces of the lean of an undressed ham ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
three ounces of carrot, cut in small dice ↝ Carrots, raw [Vegetables and Vegetable Products]
one bay leaf ↝ Spices, bay leaf [Spices and Herbs]
two or three branches of parsley ↝ Parsley, raw [Not included in a food category]
one or two of thyme, but these last must be small ↝ Thyme, fresh [Spices and Herbs]
three cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
a dozen corns of pepper
part of a root of parsley, if it be at hand ↝ Parsley, raw [Not included in a food category]
one pint of very strong veal stock or gravy ↝ Gravy, poultry [Dips, gravies, other sauces]

Instructions (7)

Dissolve butter in a thick stewpan or saucepan.
Add sliced eschalots, lean ham, diced carrot, bay leaf, parsley branches, thyme, cloves, mace, peppercorns, and parsley root (if using).
Stir or shake the mixture over a moderate fire for twenty minutes.
Gradually add veal stock or gravy.
Stew gently for thirty to forty minutes.
Strain the sauce.
Skim off the fat.

Original Text

ESPAGNOLE (SPANISH SAUCE).

A highly-flavoured Gravy.

Dissolve a couple of ounces of good butter in a thick stewpan or saucepan, throw in from four to six sliced eschalots, four ounces of the lean of an undressed ham, three ounces of carrot, cut in small dice, one bay leaf, two or three branches of parsley, and one or two of thyme, but these last must be small; three cloves, a blade of mace, and a dozen corns of pepper; add part of a root of parsley, if it be at hand, and keep the whole stirred or shaken over a moderate fire for twenty minutes, then add by degrees one pint of very strong veal stock or gravy, and stew the whole gently from thirty to forty minutes; strain it, skim off the fat, and it will be ready to serve.

Butter, 2 oz.; eschalots, 4 to 6; lean of undressed ham, 4 oz.; carrots, 3 oz.; bay leaf, 1; little thyme and parsley, in branches; cloves, 3; mace, 1 blade; peppercorns, 12; little parsley root: fried gently, 20 minutes. Strong veal stock, or gravy, 1 pint: stewed very softly, 30 to 40 minutes.

Notes

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