151. Sauce Espagnole—for one gallon.
—Mix one pint of raw, strong mirepoix (No. 138) with two ounces of good fat (chicken’s fat is preferable). Mix with the compound four ounces of flour, and moisten with one gallon of white broth (No. 99). Stir well, and then add, if handy, some baked veal and ham bones. Boil for three hours, and then remove the fat very carefully; rub the sauce through a very fine sieve, and keep it for many purposes in cooking.