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Spanish Sauce for Peppers

A fair substitute for a Spanish sauce may be made of a good beef extract, well seasoned with vegetables. Fry two chopped slices of carrot, one of onion and a bay leaf, a stalk of celery, a sprig of parsley and one of thyme, all chopped together and well mixed. Fry with the vegetables a teaspoonful of ham; stir in a teaspoonful of flour and add gradually a pint of stock; let the sauce simmer slowly for one hour and at the end of that time strain and it is ready to serve around the peppers.