Espagnol Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Mix three quarters of a pint of brown sauce with one ounce of glaze or a teaspoonful of Liebig Company’s Extract of Meat, one or two fresh mushrooms, one wineglass of sherry, and a pinch of castor...
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Ingredients
- castor sugar
- sherry
- fresh mushrooms
- liebig company’s extract of meat
- brown sauce
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