From: The Thorough Good Cook

Sauces: 52. Spanish

Put into a saucepan four ounces of butter and two small spoonfuls of flour. Warm these till the butter is melted; then moisten with a little gravy and boil for a quarter of an hour or twenty minutes, stirring all the while. Pass the sauce through a sieve, if necessary; leave the spoon in it, so as to stir from time to time until it has cooled. This sauce is the basis of all brown sauces. The evening before a grand dinner it is good to prepare a sufficient quantity of it, so as to have plenty for mixing purposes.

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