Espagnole Sauce
Soak one tablespoonful of gelatine in one half of a cupful of strong stock or consomme; put four tablespoonfuls of butter in a saucepan and when hot, add two tablespoonfuls of chopped onion, one tablespoonful of chopped ham, one tablespoonful chopped celery and one tablespoonful of carrot. Brown slowly, add two tablespoonfuls of flour, brown again, stirring constantly. Add one pint of consomme and when smooth and thick, add one bay leaf, two sprigs of parsley, three cloves, one-half teaspoonful of salt and quarter of pepper. Boil for five minutes, then cover closely; draw off to the side of the fire and simmer slowly for two hours. Add the soaked gelatine; let stand for twenty minutes longer, skim and strain. If too thick, dilute with a little consomme. For a piquante sauce, simmer together half a cupful of vinegar and one chopped onion, until the vinegar is almost evaporated. Add one pint of espagnole, two tablespoonfuls of chopped pickle and capers and one teaspoonful of chopped parsley, one tablespoonful of lemon juice.