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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.

Source and licence

"Espagnole Sauce (Mrs. W.G. Waters)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Espagnole_Sauce_(Mrs._W.G._Waters), revision 4610548), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Espagnole_Sauce_(Mrs._W.G._Waters)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4610548

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  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.