Recipes > Sauces & Spreads > Espagnole Sauces > Espagnole, or Brown Spanish Sauce

Espagnole, or Brown Spanish Sauce


  • 2 slices of lean ham
  • 1 pound of veal
  • 1 1/2 pints of white stock
  • 2 or 3 sprigs of parsley
  • 1/2 bay-leaf
  • 2 or 3 sprigs of savoury herbs
  • 6 green onions
  • 3 shalots
  • 2 cloves
  • 1 blade of mace
  • 2 glasses of sherry or Madeira
  • thickening of butter and flour


Cut up the ham and veal into small square pieces, and put them into a stewpan. Moisten these with 1/2 pint of the stock, 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. Add the remainder of the stock, with the spices, herbs, shalots, and onions, and simmer very gently for 1 hour. Strain and skim off every particle of fat, and when required for use, thicken with butter and flour, or with a little roux. Add the wine, and, if necessary, a seasoning of cayenne; when it will be ready to serve.

Time: 1 1/2 hours.

Note: The wine in this sauce may be omitted, and an onion sliced and fried of a nice brown substituted for it. This sauce or gravy is used for many dishes, and with most people is a general favourite.


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The Book of Household Management (1861).

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