Another.
Pound a handful of spinach and another of sorrel together in a mortar; squeeze and put them into a saucepan; warm, but do not let it boil.
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.