From: The Thorough Good Cook

Sauces: 30. Ham

Beat to a mash with a rolling pin some thin slices of the lean part of a dressed ham, and put it into a saucepan with a teacupful of gravy. Set it over a slow fire, and keep stirring it to prevent its sticking to the bottom. When it has been on some time, put in a bunch of sweet herbs, half a pint of beef gravy, and some pepper. Cover it close, let it stew over a gentle fire, and when it is done strain it off. This is a very good sauce for any kind of veal.

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