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SPANISH SAUCE (M. Ude's way)

Besides some slices of ham, put into a stewpan some slices of veal. Moisten the same as for cullis (see CULLIS, OR RICH GRAVY); simmer them in the like manner; let all the glaze go to the bottom, and when of a nice red colour moisten with a few spoonfuls of stock-broth liquor to detach the glaze; then add a pint and a half of stock. Let the whole boil for half an hour to remove all the fat. Strain it through a clean tamis. Remember always to put some mushrooms, with a bunch of parsley and green onions, into these sauces. It is necessary to observe to the professors of cookery that the flavour proceeds from the seasoning, and if the necessary articles are neglected to be put to a nicety into the sauces, the flavour will be deficient. Mind that the sauce or broth when kept too long on the fire loses the proper taste, and acquires instead a strong and disagreeable one.