Mrs Beetons Sauces Revisited
Espagnole or Brown Spanish Sauce
900ml (1½ pints) White Stock
450g (1lb) Veal
2 Slices Lean Ham
6 Green Onions
3 Shallots
2 or 3 sprigs Parsley
2 or 3 sprigs Savoury Herbs
2 Cloves
2 Glasses Sherry or Madeira
1 Blade Mace
½ Bay Leaf
Butter and Flour, for thickening
Cut up the ham and veal into small square pieces and put them into a saucepan.
Add 285ml (½ pint) of stock and simmer until the bottom of the saucepan is covered with a nicely coloured glaze, then add a few more spoonfuls to detach it.
Add the remainder of the stock, with the spices, herbs, shallots and onions and simmer very gently for 1 hour.
Strain and skim off all 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: 1½ hour.
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.
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.
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