Four Seasons' Brown Sauce (Sauce Espagnole) - cooking recipe

Ingredients

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

Preparation

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