Espagnole (Spanish Sauce) from Modern Cookery for Private Families by Eliza Acton
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 sm...
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Cooking tools:
- Saucepan
- Stewpan
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
- Fine-mesh sieve
- Measuring cup
- Kitchen scale
- Stove
- Pot
- Spoon
- Mixing bowl
- Kitchen towel
Ingredients
- little parsley root: fried gently, 20 minutes.
- strong Veal stock, or Gravy, 1 pint: stewed very softly, 30 to 40 minutes.
- mace, 1 blade
- peppercorns, 12
- little thyme and parsley, in branches
- cloves, 3
- bay leaf, 1
- carrots, 3 oz.
- lean of undressed ham, 4 oz.
- eschalots, 4 to 6
- Butter, 2 oz.
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