ESPAGNOLE SAUCE
- 2 ozs. (2 heaping tablespoonfuls) butter
- 2 tablespoonfuls flour
- 1 pint (2 cups) brown stock
- 1 carrot
- 1 shallot
- 1 small onion
- 1 small slice ham
- 1 wineglassful sherry wine
- 1 gill (½ cup) tomato sauce
- Salt and pepper
Wash and prepare the vegetables, slice and dice them. Heat the butter in a casserole, put in the vegetables and ham, then fry them a good brown color.
Stir in the flour and brown it slightly, add the stock, stir it over the fire till it boils, then add the wine, tomato sauce, and salt and pepper to taste. Let it come to boiling point, then skim it well, strain it, and it is ready for use.