Espagnole Sauce (Mrs. W.G. Waters)

The following recipe, taken from The Cook's Decameron: A Study In Taste, apparently dates from the late 19th century.

Ingredients

• 2 ounces (55 g) butter
• Slices of veal, ham, bacon, beef, or poultry
• 3 peppercorns
• Mushroom trimmings
• 1 tomato
• 1 diced carrot
• 1 onion, studded with 2 cloves
• 1 diced turnip
• 1 sprig each of thyme, parsley, and marjoram
• 1 teaspoon flour
• ¼ pint (150 ml) stock

Steps

1. Grease the bottom of a stew pan with butter.
2. Add the meat, peppercorns, mushroom trimmings, tomato, carrot, turnip cut up, onion, bay leaf, thyme, parsley, and marjoram. Braise well for 15 minutes with the lid on.
3. Add the stock and boil gently for 15 minutes.
4. Strain through a tamis, then remove excess grease.
5. Cool in an earthenware vessel, and add glaze if desired.
6. Pass through a sieve before serving.

More recipes with butter, veal, ham, bacon, beef, mushrooms, tomatoes, carrots, onion, cloves, turnip, thyme, parsley, marjoram, flour or broth or stock

Adapted from “Espagnole Sauce (Mrs. W.G. Waters)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.