Spanish Sauce
Ingredients:
1kg beef on the bone
50g sliced bacon or
ham
50g butter
1 onion
a few cloves
1 teaspoon of sugar
1 carrot
1 sprig of parsley,
chervil and tarragon
1 stick of celery
1 bayleaf
a few spoonfuls of
flour
salt
Cut about half of the
piece of meat into slices. Make a stock with the other half, using an
abundant half a litre of water. Cover the base of the saucepan with
the slices of bacon and ham, put in the butter, shred the onion over
this and place the meat flatly on top. When the meat starts to brown
on the bottom side, moisten it with a ladle of stock, then turn the
meat over, so it can brown on the other side. Pour over the rest of
the stock, add the sliced carrot and the bunch of herbs. Let it
simmer for a couple of hours, then take out the meat and the ham and
pass the sauce through a colander. Then thicken the sauce up with a
little flour and butter.