Spanish Sauce Recipe

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.

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