Espagnole Sauce Recipe

Instructions

1. Heat 2 cups veal stock into which have been put 1/2 bay leaf, a blade of mace, and a couple of cloves.
2. Cook together 2 tablespoons of butter and 3 of flour; then stir in heated stock.
3. Mince 1 tablespoon each of ham, onion, celery, carrot, parsley; season with 1/4 teaspoon salt, and 1/2 teaspoon paprika; then add to the stock and simmer gently for one hour; strain, and serve very hot.