Recipes > Sauces & Spreads > Spanish Sauce

Spanish Sauce

Ingredients

• a cullis (that is always the stock or meat jelly) in good quantity
• 1 glass of white wine
• 1 glass of fresh made broth
• a bunch of parsley
• shalots
• 1 clove of garlic
• 1/2 laurel leaf
• parsley
• scallions
• onions
• any other root you please for the sake of flavour, such as celery or carrots
• salt
• large pepper
• sugar

Instructions

Put the cullis into a stewpan, with the white wine, broth, parsley, and shalots, garlic, laurel leaf, parsley, scallions, onions, any other root you please for the sake of flavour, such as celery or carrots. Boil it two hours over a slow fire, take the fat off, and strain it through a sieve; and then add salt, large pepper, and the least sprinkle of sugar.

This is very good with beef, mutton, and many sorts of game, venison and hare in particular; for which substitute a glass of red wine instead of white.

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Source

The Lady's Own Cookery Book (1844).

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