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.