Espagnole
INGREDIENTS for sauce for one entrée.-2 slices of lean ham, 1 lb. of veal, 1½ pint of stock, 2 or 3 sprigs of parsley, 1/24 a bay-leaf, 2 or 3 sprigs of savoury herbs, 6 green onions, 3 shalots, 2 cloves, 1 blade of mace, 2 glasses of sherry or madeira, thickening of butter and flour. AVERAGE COST, 2s. 6d.
Cut up the ham and veal into smal SPARROWS. square pieces, and put them into a stewpan. Moisten these with 1/2 pint of the stock, and simmer till the bottom of the stewpan is covered with a nicely-coloured glaze, when put in a few more spoonfuls to detach it. Add the remainder of the stock, with the spices, herbs, shalots and onions, and simmer very gently for 1 hour. Strain and skim off every particle of fat, and, when required for use, thicken with butter and flour, or with a a little li roux. Add the wine, and, if necessary, a seasoning of cayenne, when it will be ready to serve.
TIME.-1 hour.
Note. The wine in this sauce may be omitted, and an onion sliced and fried of a nice brown substituted for it. This sauce or gravy is used for many dishes, and with most people is a general favourite.