American
Spanish Sauce
A historical side recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Public domain source
Gather
Ingredients
- 2 tablespoons Lean Raw Ham
- 2 tablespoons Celery
- 2 tablespoons Carrot
- 1 tablespoon Onion
- ¼ cup Butter
- ¼ cup Flour
- 1⅓ cups Brown Stock
- ⅔ cup Stewed and Strained Tomatoes
- As needed Salt and Pepper
Make it
Method
- 1
Cook ham and vegetables with butter until butter is well browned; add flour, stock, and tomatoes; cook five minutes, then strain. Season with salt and pepper.
Source & rights
Where this recipe comes from
Spanish Sauce, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.