From: The Thorough Good Cook

Sauces: 47. Poor Man's Sauce

Put a dessertspoonful of chopped shallots into half a gill of vinegar with a blade of mace, a clove, fifteen or twenty peppercorns, a small piece of ham, a small piece of bay-leaf, a sprig of thyme, and a little parsley; reduce this three-fourths; add two ragout-spoonfuls of spanish sauce, and one of consommé; stir it on the fire till boiling, and draw it to the corner of the stove to imbibe flavour. Skim it, and pass it through a colander spoon. This sauce should be kept very thin.
Noder's note: It would be interesting to research the origin of the name for this sauce. One could assume that the name is fairly literal. The sparing use of spices (only one clove and one blade of mace, the liberal use of relatively "cheap" pappercorns) would seem to indiciate that this would have been a rather affordable sauce to produce in 1896, The gravy in the spanish sauce, and the consomme could easily be produced from left over ingredients. It is, overall, a sauce that derives its flavor more from the effort put into it than from the use of exotic/expensive ingredients.

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