to improvise to suit themselves.
SAUCE ESPAGNOLE
Sauce espagnole, being the basic
brown sauce from which many
others derive, was usually made in
considerable quantity, and kept for
several days. This being no longer
practical, I give the quantities for
making about 1 pint.
2 oz bacon or ham, 1½ oz flour, 1½ oz
butter, 1 oz carrots, ½ gill white wine,
½ oz onion, 1¼ pints good brown
stock, thyme, bay leaf, salt and pepper,
½ lb tomatoes.
Melt the bacon or ham cut in
dice in a little of the butter; add the
carrots, also cut in dice, the onions