Sauce Espagnole
Yields: 2 quarts sauce
  1. Bring stock to a boil. Meanwhile, melt butter and stir in flour. Cook, stirring, over low heat until the a color somewhat paler than peanut butter. Add a small amount of stock to roux and mix to a paste. Whisk this back into boiling stock until thorougly blended. Pull pot half off burner and reduce heat to low.
  2. Render salt pork and remove meat. Add a small amount of cooking oil and the vegetables; cook until very brown, but do not allow to burn. Add the tomato paste and cook, stirring, until the fat runs clear. Add the vegetables to the thickened stock.
  3. Cook very slowly, on a slant, until reduced by half. (This will take several hours.) Strain and finish with maderia wine.
Source: Traditional French Preparation