Espagnol Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

three quarters of a pint of brown sauce
one ounce of glaze ↝ Carrots, glazed, cooked [Carrots]
a teaspoonful of Liebig Company’s Extract of Meat
one or two fresh mushrooms ↝ Mushrooms, fresh, cooked with oil [Other vegetables and combinations]
one wine-glass of sherry
a pinch of castor sugar ↝ Sugars, granulated [Sweets]

Instructions (2)

Mix three quarters of a pint of brown sauce with one ounce of glaze or a teaspoonful of Liebig Company’s Extract of Meat, one or two fresh mushrooms, one wine-glass of sherry, and a pinch of castor sugar.
Reduce a quarter part, keep it skimmed while boiling, then tammy and use.

Original Text

Espagnol Sauce.—Mix three quarters of a pint of brown sauce with one ounce of glaze or a teaspoonful of Liebig Company’s Extract of Meat, one or two fresh mushrooms, one wine- glass of sherry, and a pinch of castor sugar; reduce a quarter part, keep it skimmed while boiling, then tammy and use.

Notes

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