Four Seasons' Brown Sauce (Sauce Espagnole)

• 2 tablespoons pork fatback (or bacon)
• 1/2 cup carrot, sliced
• 1/4 cup onion, chopped
• 1 teaspoon thyme
• 1 bay leaf
• 1 tablespoon salt
• 1 teaspoon pepper
• 1 1/2 cups flour
• 1/3 cup butter
• 1 1/2 quarts beef stock (or equivalent)
• 1 lb fresh tomato, peeled and chopped (or equivalent)
• 1 cup white wine

1. Brown carrots and onions slowly with the fatback and add the seasonings.
2. Mix flour and butter to form a rouix and add, mixing well.
3. Add a quart of stock and simmer very slowly for three hours.
4. Strain.
5. Let stand overnight.
6. Add remaining stock, tomatoes and wine and simmer slowly for 2 hours, skimming fat and scum.
7. Strain again.
8. Enjoy!

pork fatback, carrot, onion, thyme, bay leaf, salt, pepper, flour, butter, beef stock, tomato, white wine

Taken from www.food.com/recipe/four-seasons-brown-sauce-sauce-espagnole-38025 (may not work)