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SPANISH SAUCE (called also Espagnole Sauce)

If a large quantity of sauce is required, butter a copper stewpan that is capable of holding three or four gallons of sauce, or, if preferred, lay flattened pieces of beef suet at the bottom of the stewpan. Place thick slices of onion upon the suet, or thin slices of lean ham on the butter, and on these put thick slices of beef or veal, and any bones and trimmings of meat or poultry that may be at hand. A little lean ham, a knuckle-bone of ham, some bacon-rind scalded and scraped, or the carcase of a cold roast rabbit or fowl, will very much improve the flavour of the sauce. Pour in as much stock made from bones, and water, as will barely cover the meat. Cover the saucepan, set it on a brisk fire, and let the stock boil quickly till it turns to glaze or thin gum. As soon as this point is reached, slacken the heat of the fire, and let the sauce remain gently simmering until it becomes thick and sticky, and, without being at all burnt, has acquired a bright brown colour. Fill up the stewpan with cold stock or water (allowing a quart of water for a pound and a half of meat and bones). Let it boil, skim carefully, and add two or three carrots, a bundle of outer sticks of celery, a small piece of mace, a handful of parsley, a sprig of thyme, a bay-leaf, an onion stuck with three or four cloves, a dozen peppercorns, and a little salt. Simmer all gently together for three hours. Keep skimming the sauce as required, and strain it off for use. Let it get cold, then remove every particle of fat from it. When wanted, boil the quantity needed, thicken with roux or brown thickening, and let it boil till it is of the consistency of cream, carefully removing the fat as it is thrown up. Pass the sauce through a fine sieve, and it will be ready for use. A glassful of sherry or Madeira may be added. When any quantity of brown sauce is wanted, it should be made the day before it is to be used. In cool weather it will keep for four or five days. It should be looked at every day, and boiled up if necessary. Time, four to five hours. Probable cost, 2s. per pint. (See also ESPAGNOLE SAUCE.)