Ham Sauce Recipe

When your ham is almost done, let the meat be picked clean from the

bone, and mash it well; put it into a saucepan with three spoonfuls of

gravy; set it over a slow fire, stirring it all the while, otherwise it

will stick to the bottom. When it has been on for some time, add a small

bundle of sweet-herbs, pepper, and half a pint of beef gravy; cover it

up; stew it over a gentle fire, and when quite done strain off the

gravy.



This is very good for veal.

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