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Espagnole Sauce

Melt two ounces of butter in a stewpan, cut an onion into dice, cut one pound of knuckle of veal, four ounces of lean ham, and half a pound of shin of beef into small pieces, put them into the stewpan with half a pint of stock, and stir the mixture over a brisk fire for about fifteen minutes, until it begins to thicken and the meat to take colour. Then pour in two and a half pints of stock, and bring the whole to boiling point, simmer for three or four minutes, and skim well. Cut a carrot into dice, and add it to the contents of the pan, along with two sprigs of parsley, one sprig of thyme, twelve peppercorns, and half a tea-spoonful of salt, and boil gently for forty minutes. Melt two ounces of butter in a small saucepan, dredge in two ounces of flour, and stir it over the fire until it forms a smooth thick brown roux; add this gradually to the sauce, stirring all the time, and simmer for three or four minutes until the sauce is thick and rich, then strain carefully, skim off every particle of fat, and it is ready for use. Sufficient for about one quart. Probable cost, 3s. (See also SPANISH SAUCE.)