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Espagnole (Spanish Sauce)

A historical recipe from Modern cookery for private families, by Eliza Acton (1882).

A historical recipe

Modern cookery for private families, by Eliza Acton (1882). Project Gutenberg eBook #72482.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Modern cookery for private families, by Eliza Acton (1882). Digitised by Project Gutenberg, eBook #72482 (https://www.gutenberg.org/ebooks/72482). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Spain. Associated with Spain by its title says: Spanish (confidence 0.7). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. A highly-flavoured Gravy.
  2. Dissolve a couple of ounces of good butter in a thick stewpan or saucepan, throw in from four to six sliced eschalots, four ounces of the lean of an undressed ham, three ounces of carrot, cut in small dice, one bay leaf, two or three branches of parsley, and one or two of thyme, but these last must be small;
  3. three cloves, a blade of mace, and a dozen corns of pepper;
  4. add part of a root of parsley, if it be at hand, and keep the whole stirred or shaken over a moderate fire for twenty minutes, then add by degrees one pint of very strong veal stock or gravy, and stew the whole gently from thirty to forty minutes;
  5. strain it, skim off the fat, and it will be ready to serve.
  6. Butter, 2 oz.;
  7. eschalots, 4 to 6;
  8. lean of undressed ham, 4 oz.;
  9. carrots, 3 oz.;
  10. bay leaf, 1;
  11. little thyme and parsley, in branches;
  12. cloves, 3;
  13. mace, 1 blade;
  14. peppercorns, 12;
  15. little parsley root: fried gently, 20 minutes.
  16. Strong veal stock, or gravy, 1 pint: stewed very softly, 30 to 40 minutes.