Espagnole (Spanish Sauce)

A highly-flavoured Gravy


  • Butter, 2 oz.
  • eschalots, 4 to 6
  • lean of undressed ham, 4 oz.
  • carrots, 3 oz.
  • bay leaf, 1
  • little thyme and parsley, in branches
  • cloves, 3
  • mace, 1 blade
  • peppercorns, 12
  • little parsley root: fried gently, 20 minutes.
  • strong Veal stock, or Gravy, 1 pint: stewed very softly, 30 to 40 minutes.


Dissolve a couple of ounces of good butter in a thick stewpan or saucepan, throw in from four to six sliced eschalots, four ounces of the lean of an undressed ham, three ounces of carrot, cut in small dice, one day leaf two or three branches of parsley, and one or two of thyme, but these last must be small; three cloves, a blade of mace, and a dozen corns of pepper; add part of a root of parsley, if it be at hand, and keep the whole stirred or shaken over a moderate fire for twenty minutes, then add by degrees one pint of very strong veal stock or gravy, and stew the whole gently from thirty to forty minutes; strain it, skim off the fat, and it will be ready to serve.