Espagnole, or Brown Spanish Sauce

Ingredients

• 2 slice lean ham
• 1 lb veal
• 1-1/2 pint white stock, No. 107
• 2-3 sprig parsley
• 1/2 a bay-leaf
• 2-3 sprig savoury herbs
• 6 green onions
• 3 shalots
• 2 cloves
• 1 blade mace
• 2 glass sherry or Madeira
• thickening of butter and flour

Instructions

1. Cut up the ham and veal into small square pieces, and put them into a stewpan.
2. Moisten these with 1/2 pint of the stock No. 107, and simmer till the bottom of the stewpan is covered with a nicely-coloured glaze, when put in a few more spoonfuls to detach it.
3. Add the remainder of the stock, with the spices, herbs, shalots, and onions, and simmer very gently for 1 hour.
4. Strain and skim off every particle of fat, and when required for use, thicken with butter and flour, or with a little roux.
5. Add the wine, and, if necessary, a seasoning of cayenne;
6. when it will be ready to serve.