Spanish Sauce

Sauce Espagnole

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • ½ Pound of Brisket of Beef
  • Bones of Beef
  • A Quart of Water


Take a good quantity of bones, place in a quart of boiling water, and make a strong Consomme, seasoning well with salt and pepper. Take a piece of Brisket or neck of the Beef, and roast rare, so that the blood spurts out when pricked with a needle. After roasting cut it in pieces of about one inch square. Take one