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Espagnole Sauce (Mrs. W.G. Waters)

@arecipe.bsky.social

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

Instructions

  1. 1
    Grease the bottom of a stew pan with butter.
  2. 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. 3
    Add the stock and boil gently for 15 minutes.
  4. 4
    Strain through a tamis, then remove excess grease.
  5. 5
    Cool in an earthenware vessel, and add glaze if desired.
  6. 6
    Pass through a sieve before serving.
Category
Side Dishes
Cuisine
French

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Espagnole_Sauce_(Mrs._W.G._Waters)