Espagnole Sauce (mrs. W.g. Waters)

Ingredients

• 2 ounces butter
• to taste slices of veal
• 3 peppercorns
• to taste mushroom trimmings
• 1 tomato
• 1 diced carrot
• 1 onion, studded with 2 cloves
• 1 diced turnip
• 1 sprig each of thyme, parsley, and marjoram
• 1 teaspoon flour
• ¼ pint stock

Steps

1. Grease the bottom of a stew pan with butter.
2. Add the meat, peppercorns, mushroom trimmings, tomato, carrot, turnip cut up, onion, bay leaf, thyme, parsley, and marjoram.
3. Braise well for 15 minutes with the lid on.
4. Add the stock.
5. Boil gently for 15 minutes.
6. Strain through a tamis.
7. Remove excess grease.
8. Cool in an earthenware vessel.
9. Add glaze if desired.
10. Pass through a sieve before serving.