2. Espagnole Sauce

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 onion
  • 1 carrot
  • 2 oz. mushrooms or mushroom trimmings


Slice the vegetables, chop the ham. Melt the fat and fry the ham for a few minutes and then, very slowly, the vegetables until they are golden brown. Add the flour and continue frying very slowly till all is a rich brown. Add the stock, herbs and spices and stir till the sauce simmers; simmer for ½ hr. Add the tomato pulp and simmer the sauce for a further ½ hr. Wring the sauce through a tammy