Spanish Sauce

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Time
Cook: 120 min Total: 120 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
Sauce Base
Seasoning
Substitution for game
Instructions (5)
  1. Put a cullis (stock or meat jelly) in good quantity into a stewpan.
  2. Add a glass of white wine, the same quantity of fresh made broth, a bunch of parsley, shalots, one clove of garlic, half a laurel leaf, parsley, scallions, onions, and any other root you please for the sake of flavour, such as celery or carrots.
  3. Boil it two hours over a slow fire.
  4. Take the fat off and strain it through a sieve.
  5. Add salt, large pepper, and the least sprinkle of sugar.
Original Text
Spanish Sauce. Put a cullis (that is always the stock or meat jelly,) in good quantity into a stewpan, with a glass of white wine, the same quantity of fresh made broth, a bunch of parsley, and shalots, one clove of garlic, half a laurel leaf, parsley, scallions, onions, any other root you please for the sake of flavour, such as celery or carrots. Boil it two hours over a slow fire, take the fat off, and strain it through a sieve; and then add salt, large pepper, and the least sprinkle of sugar. This is very good with beef, mutton, and many sorts of game, venison and hare in particular; for which substitute a glass of red wine instead of white.
Notes
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