Sauce Espagnole

• 1 teaspoon onion, chopped
• 3 tablespoons bacon fat
• 2 tablespoons flour
• 2 34 cups brown stock
• 14 cup cider
• 5 cloves
• 2 sprigs parsley
• 2 teaspoons tomato puree

1. brown onion in bacon grease.
2. til golden brown.
3. add flour brown it.
4. add cider and beef stock gradually
5. and cook until slightly thickened
6. add cloves parsley and tomato puree.
7. cook by gently.
8. simmering until reduced to 2 cups.
9. strain season with salt and pepper.

onion, bacon fat, flour, brown stock, cider, cloves, parsley, tomato puree

Taken from www.food.com/recipe/sauce-espagnole-505044 (may not work)