Recipes > Sauces & Spreads > Spanish Sauce

Spanish Sauce


  • 1 ounce of ham or bacon
  • 1 ounce of fat
  • 2 ounces of carrot sliced
  • 2 ounces of onion sliced
  • 2 ounces of dry flour
  • 1 quart of stock
  • 1/2 pound of lean meat chopped fine
  • 1 teaspoonful of salt
  • 1/4 saltspoonful of pepper
  • 1 bouquet of sweet herbs
  • 1 gill of wine


Fry the ham or bacon, cut in half-inch dice, with the fat; add to it, as soon as brown, the carrot, onion; stir in the flour, and brown well; then add the stock; or if none is on hand, one quart of water, and the lean meat; season with the salt, pepper, and sweet herbs; simmer gently for an hour, skimming as often as any scum rises; then strain the sauce, add the wine to it, and use it to dress any dark meat, game, or baked fish. This sauce will keep a week or longer, in a cool place.


Print recipe/article only


The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).

comments powered by Disqus