Recipes > Sauces & Spreads > Ham Sauce

Ham Sauce


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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The Lady's Own Cookery Book (1844).

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