Espagnole or Brown Spanish Sauce is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce of a veal and ham cooked with herbs in white stock that's thickened with a blend of butter and flour and flavoured with Madeira wine. The full recipe is presented here and I hope you enjoy this classic British version of: Espagnole or Brown Spanish Sauce.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
ESPAGNOLE, OR BROWN SPANISH SAUCE.
411. INGREDIENTS.—2 slices of lean ham, 1 lb. of veal, 1-1/2 pint of white stock, No. 107; 2 or 3 sprigs of parsley, 1/2 a bay-leaf, 2 or 3 sprigs of savoury herbs, 6 green onions, 3 shalots, 2 cloves, 1 blade of mace, 2 glasses of sherry or Madeira, thickening of butter and flour.
Mode.—Cut up the ham and veal into small square pieces, and put them into a stewpan. Moisten these with 1/2 pint of the stock No. 107, and simmer till the bottom of the stewpan is covered with a nicely-coloured glaze, when put in a few more spoonfuls to detach it. Add the remainder of the stock, with the spices, herbs, shalots, and onions, and simmer very gently for 1 hour. Strain and skim off every particle of fat, and when required for use, thicken with butter and flour, or with a little roux. Add the wine, and, if necessary, a seasoning of cayenne; when it will be ready to serve.
Time.—1-1/2 hour.
Average cost, 2s. per pint.
Note.—The wine in this sauce may be omitted, and an onion sliced and fried of a nice brown substituted for it. This sauce or gravy is used for many dishes, and with most people is a general favourite.
Modern Redaction
Ingredients:
2 slices of ham, finely diced
450g veal, finely diced
900ml white stock
3 sprigs of parsley
1/2 bayleaf
2 sprigs of savory
6 spring onions, cut into 4 pieces
3 shallots, quartered
2 cloves
1 blade of mace
350ml sherry or Madeira
2 tsp butter mixed with 2 tsp flour as a thickening
Method:
Combine the ham and veal in a pan, add 300ml of the white stock then bring to a simmer and continue cooking until the stock reduced and the base of the pan is covered with a nicely-coloured glaze. Add a few tablespoons of the remaining stock and detach the glaze from the base of the pan.
Now pour in the remaining stock then add the parsley, bayleaf, savoury, spring onions, shallots, cloves and mace. Bring to a simmer and cook gently for 60 minutes. After this time strain the liquid, allow to settle then skim off all the fat (use a piece of kitchen paper to absorb the last few droplets).
Pour the liquid into a pan, bring to a simmer then work in the thickening a few small pieces at a time. Finally add the madeira wine and return to a simmer. If desired, season with a little cayenne pepper and serve.
