Espagnole, or Brown Spanish Sauce

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 60 min Total: 90 min
Yield: 1.0 pint
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

2 slices of lean ham ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
1 lb. of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
1-1/2 pint of white stock, No. 107
2 or 3 sprigs of parsley ↝ Parsley, raw [Not included in a food category]
1/2 a bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
2 or 3 sprigs of savoury herbs
6 green onions ↝ Onions, green, raw [Onions]
3 shalots
2 cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
1 blade of mace ↝ Spices, mace, ground [Spices and Herbs]
2 glasses of sherry or Madeira
thickening of butter and flour ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (6)

Cut up the ham and veal into small square pieces, and put them into a stewpan.
Moisten these with 1/2 pint of the stock No. 107, and simmer till the bottom of the stewpan is covered with a nicely-coloured glaze, when put in a few more spoonfuls to detach it.
Add the remainder of the stock, with the spices, herbs, shalots, and onions, and simmer very gently for 1 hour.
Strain and skim off every particle of fat.
When required for use, thicken with butter and flour, or with a little roux.
Add the wine, and, if necessary, a seasoning of cayenne; when it will be ready to serve.

Original Text

ESPAGNOLE, OR BROWN SPANISH SAUCE.

411. INGREDIENTS.—2 slices of lean ham, 1 lb. of veal, 1-1/2 pint of white stock, No. 107; 2 or 3 sprigs of parsley, 1/2 a bay-leaf, 2 or 3 sprigs of savoury herbs, 6 green onions, 3 shalots, 2 cloves, 1 blade of mace, 2 glasses of sherry or Madeira, thickening of butter and flour.

Mode.—Cut up the ham and veal into small square pieces, and put them into a stewpan. Moisten these with 1/2 pint of the stock No. 107, and simmer till the bottom of the stewpan is covered with a nicely-coloured glaze, when put in a few more spoonfuls to detach it. Add the remainder of the stock, with the spices, herbs, shalots, and onions, and simmer very gently for 1 hour. Strain and skim off every particle of fat, and when required for use, thicken with butter and flour, or with a little roux. Add the wine, and, if necessary, a seasoning of cayenne; when it will be ready to serve.

Time.—1-1/2 hour.

Average cost, 2s. per pint.

Note.—The wine in this sauce may be omitted, and an onion sliced and fried of a nice brown substituted for it. This sauce or gravy is used for many dishes, and with most people is a general favourite.

Notes

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