| Ingredients | for 1 kg. | for 10 kg. |
|---|---|---|
| Lard | 0,15 kg. | 1,25 kg. |
| Flour | 0,15 kg. | 1 kg. |
| Carrots | 0,1 kg. | 0,8 kg. |
| Parsley Root | 0,05 kg. | 0,2 kg. |
| Celery | 0,05 kg. | 0,3 kg. |
| Onion | 0,1 kg. | 1 kg. |
| Garlic | 0,01 kg. | 0,1 kg. |
| Bay ( leaves ) | 1/4 gram | 0,001 kg. |
| Pepper | 0,002 kg. | 0,02 kg. |
| Thyme | 1 Spring | 10 Springs |
| Tomato Paste | 0,1 kg. | 0,75 kg. |
| Cheap Beef Bones | 1 kg. | 5 kg. |
| Salt | 0,05 kg. | 0,2 kg. |
First wash and peel off the vegetables, then cut into pieces slightly larger than usual. Heat the lard in a pot, add flour and let it fry until golden brown, stirring constantly with a wooden spoon, until the lard gets brown. Add the chopped vegetables, as indicated above, spices, salt, leaving them to fry, then pour warm water over the composition.
Break the beef or pork bones and bake them in the oven. Such roasted (baked) bones are inserted into the saucepan in which the composition has been made, together with the broth and boil for 3-3 ½ hours. During boiling, take care to mix continuously and skim.
Strain the sauce thus obtained through the “mot” or the usual colander.
Brown (Spanish) sauce is used in various dishes and come as a basic element in the composition of other sauces.