Espagnole Sauce (Mrs. W.G. Waters)
This late Victorian sauce from The Cook's Decameron shares a name with the classic espagnole and little else. Instead of a dark roux, it relies on a braise of mixed meats, root vegetables, mushroom trimmings and three fresh herbs, with just a teaspoon of flour. The result is a thin, savory sauce built from what a period kitchen had to hand, and a fine curiosity for anyone who likes old cookery.
Instructions
Grease the bottom of a stew pan with the butter.
Add the meat, peppercorns, mushroom trimmings, tomato, carrot, turnip, onion, thyme, parsley and marjoram. The source also mentions a bay leaf in the method, though it is not in the ingredient list. Cover the pan and braise for 15 minutes.
Pour in the stock and boil gently for another 15 minutes.
Strain the liquid through a tamis, then skim off any excess grease.
Leave it to cool in an earthenware vessel. Add glaze at this point if you want it.
Pass the sauce through a sieve before serving.
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