Spanish Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Take a good quantity of bones, place in a quart of boiling water, and make a strong Consomme, seasoning well with salt and pepper. Take a piece of Brisket or ne
Ingredients
- ½ Pound of Brisket of Beef
- Bones of Beef
- A Quart of Water
- A Tablespoonful of Lard
- ½ Can of Mushrooms, or ¼ Can Truffles
- A Carrot
- A Tablespoonful of Flour
- A Clove of Garlic
- ½ of an Onion, Finely Chopped
- 2 Sprigs Each of Thyme and Parsley
- A Bay Leaf
- A Wineglassful of Sherry
More Like This
Spanish Beef Rissoles Recipe - PROVENIR
provenir.com.au
Spanish-Style Brisket of Beef | Lakeland Blog | Lakeland Inspiration
lakeland.co.uk
Spanish Beef Casserole – Belles Combines
bellescombines.com
Poached Brisket of Beef with Salsa Verde Recipe – Sunset Magazine
sunset.com
Barbeque Brisket | Recipe by sousvidetools.com | Sous Vide
sousvide.ie
Brown sauce | epicuriantime.com
epicuriantime.com
Spanish Beef Hash Recipe: How to Make It
tasteofhome.com
Brisket Tacos | Saveur
saveur.com