Sauce Espagnole

1/4 lb Veal
1/4 lb Lean cooked ham
1 Carrot; diced
1 sm Onion; diced
1/4 c Butter
1/4 c Flour
4 c Canned beef broth
2 Sprigs parsley
1 Bay leaf
1 pn Thyme
Salt and pepper to taste

Place the veal, ham, carrot, onion, & butter into a saucepan & cook over moderate heat, stirring, for 8 to 10 minutes, or until all ingredients are lightly browned. Add the flour & cook the mixture over moderately low heat, stirring constantly for 5 minutes, or until the mixture is a rich brown. Remove pan from heat & add the beef broth, stirring until well combined. Add a bouquet garni made from the parsley, bay leaf, & thyme tied in a cheesecloth bag. Simmer the sauce, stirring occasionally, for 30 minutes or until reduced to 3 cups. Strain the sauce through a fine sieve into a bowl & season with salt & pepper.

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