Espagnole Or Brown Sauce Recipe

The chief ingredient of this useful sauce is good stock, to which add

any remnants and bones of fowl or game. Butter the bottom of a stewpan

with at least two ounces of butter, and in it put slices of lean

veal, ham, bacon, cuttings of beef, fowl, or game trimmings, three

peppercorns, mushroom trimmings, a tomato, a carrot and a turnip cut up,

an onion stuck with two cloves, a bay leaf, a sprig of thyme, parsley

and marjoram. Put the lid on the stewpan and braize well for fifteen

minutes, then stir in a tablespoonful of flour, and pour in a quarter

pint of good boiling stock and boil very gently for fifteen minutes,

then strain through a tamis, skim off all the grease, pour the sauce

into an earthenware vessel, and let it get cold. If it is not rich

enough, add a little Liebig or glaze. Pass through a sieve again before

using.

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