Espagnole Sauce (Mrs. W.G. Waters)
The following recipe, taken from The Cook's Decameron: A Study In Taste, apparently dates from the late 19th century.[1] It bears no relation whatsoever to the classic espagnole, as it is not thickened except for a tiny amount of flour and should only be regarded as a curiosity.
2 ounces (55 g) butter
Slices of veal, ham, bacon, beef, or poultry
3 peppercorns
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 (150 ml) stock
Grease the bottom of a stew pan with butter.
Add the meat, peppercorns, mushroom trimmings, tomato, carrot, turnip cut up, onion, bay leaf, thyme, parsley, and marjoram. Braise well for 15 minutes with the lid on.
15 minutes
Add the stock and boil gently for 15 minutes.
15 minutes
Strain through a tamis, then remove excess grease.
Cool in an earthenware vessel, and add glaze if desired.
Pass through a sieve before serving.