Cookbook: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. It bears no relation whatsoever to the classic espagnole, as it is not thickened except for a tiny amount of flour and should only be regarded as a curiosity.

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

Procedure

 * 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.