Sauce Recipes

HAM SAUCE

After a ham is nearly all used up pick the small quantity
of meat still remaining, from the bone, scrape away the uneatable parts
and trim off any rusty bits from the meat, chop the bone very small and
beat the meat almost to a paste. Put the broken bones and meat together
into a saucepan over a slow fire, pour over them one-quarter pint of
broth, and stir about one-quarter of an hour, add to it a few sweet
herbs, a seasoning of pepper and one-half pint of good beef stock. Cover
the saucepan and stir very gently until well flavored with herbs, then
strain it. A little of this added to any gravy is an improvement.

Carnival of the Recipes