Sauce Espagnole (brown Sauce)

It is wisdom to take occasional furlough. In the long run, we shall do more by sometimes doing less. On, on, on forever, without recreation, may suit spirits emancipated from this “heavy clay,” but while we are in this tabernacle, we must every now and then cry halt, and serve the Lord by holy inaction and consecrated leisure. Let no tender conscience doubt the lawfulness of going out of harness for a while, but learn from the experience of others the necessity and duty of taking timely rest.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats			6	Cups

INGREDIENTS

1/2	c	Beef drippings
1	c	Mirepoix
1/2	c	Flour
10		Black Peppercorns
2	c	Tomato Puree
1/2	c	Parsley, Chopped
8	c	Beef Stock

INSTRUCTIONS

Melt the beef drippings in a heavy saucepan. Add the Mirepoix. When
this begins to color, add the flour and stir until the flour is
thoroughly browned. Add the peppercorns, tomatoes and parsley. Mix
well and add the beef stock. Simmer 2 1/2 hours or it has been  reduced
by 1/2. Stir occasionally and skim off the fat as it rises.  Strain and
stir occasionally as the sauce cools to prevent it from  forming a
skin. The finished sauce should be about the consistency of  whipping
cream.  Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on
Aug  28, 98, converted by MM_Buster v2.0l.

A Message from our Provider:

“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 281 Calories From Fat: 99 Total Fat: 11g Cholesterol: 20.1mg Sodium: 2704.4mg Potassium: 612.7mg Carbohydrates: 36.3g Fiber: 1.6g Sugar: 9.6g Protein: 10.3g