Sauce Espagnole

• 2 tablespoons fat (unsalted beef, veal or pork drippings)
• 2 ounces fat salt pork, diced</

Melt fat in a large heavy saucepan, add diced salt pork, carrots and onion, and cook until they start to turn golden, shaking the pan so that they cook evenly. Sprinkle flour over this mixture and cook gently on a very low heat, stirring frequently, until it takes on a good golden brown colour. Add one-third of the boiling stock together with bouquet garni and garlic, and cook, stirring