Espagnole sauce

Espagnole sauce The chief ingredient of this useful sauce is good stock, to
which add any remnants and bones of fowl or game. Butter the bottom of a
stewpan with at least two ounces of butter, and in it put slices of lean
veal, ham, bacon, cuttings of beef, fowl, or game trimmings, three
peppercorns, mushroom trimmings, a tomato, a carrot and a turnip cut up, an
onion stuck with two cloves, a bay leaf, a sprig of thyme, parsley and
marjoram. Put the lid on the stewpan and braize well for fifteen minutes,
then stir in a tablespoonful of flour, and pour in a quarter pint of good
boiling stock and boil very gently for fifteen minutes, then strain through
a tamis, skim off all the grease, pour the sauce into an earthenware vessel,
and let it get cold. If it is not rich enough, add a little Liebig or glaze.
Pass through a sieve again before using.

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