Brown, Espagnole or Spanish Sauce Stock

Butter the bottom of a thick bottomed saucepan and garnish it with slices of onions, placing on top half a pound of ham, some slices or parings of fat pork, twelve pounds of knuckle of veal, shoulder, and trimmings, six pounds of beef or parings, and moisten with one quart of beef stock (No. 194a); leave the saucepan on the fire until the broth is half reduced, then cover the saucepan and moderate the fire, continue to boil till all the moisture is reduced and falls to a glaze, which is easily perceived as the grease then becomes clear; moisten it once more with eighteen quarts of beef stock; boil, skim off the fat, and add a bunch of parsley, garnished with two bay leaves and as much thyme, basil, celery, and two cloves of garlic, also one pound of carrots cut lengthwise in four, salt, ground pepper, and a little sugar. Cook all together for six hours, skim off the fat and strain through a sieve to keep for further use. This stock is used for moistening brown roux.