Cut into dice three ounces of the lean of a well-flavoured ham, and put them with half a small carrot, four cloves, a blade of mace, two or three very small sprigs of lemon-thyme, and of parsley, and rather more than an ounce of butter into a stewpan, just simmer them from three-quarters of an hour to a whole hour, then stir in a teaspoonful of flour; continue the slow stewing for about five minutes, and pour in by degrees a pint of good boiling veal gravy, and let the sauce again simmer softly for nearly an hour. Strain it off, heat it in a clean saucepan, and when it boils, stir in a wineglassful and a half of good sherry or Madeira, two tablespoonsful of lemon-juice, some cayenne, a little salt if needed, and a small tablespoonful of flour, very smoothly mixed with two ounces of butter. Give the whole a boil after the thickening is added, pour a portion of the sauce over the fish (it is served principally with salmon and trout), and send the remainder very hot to table in a tureen.

Lean of ham, 3 ozs.; 1/2 small carrot; 4 to 6 cloves; mace, 1 large blade; thyme and parsley, 3 or 4 small sprigs of each ; butter, 1 to 1 1/2 02.: 50 to 60 minutes. Veal gravy, 1 pint: 3/4 to 1 hour. Sherry or Madeira, 1 1/2 glassful; lemon-juice, 2 tablespoonsful; seasoning of cayenne and salt; flour, 1 tablespoonful; butter, 2 ozs.: 1 minute.


A teaspoonful or more of essence of anchovies is usually added to the sauce, though it is scarcely required.