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Medium
Published 1861
Slice the vegetables, chop the ham. Melt the fat and fry the ham for a few minutes and then, very slowly, the vegetables until they are golden brown. Add the flour and continue frying very slowly till all is a rich brown. Add the stock, herbs and spices and stir till the sauce simmers; simmer for ½ hr. Add the tomato pulp and simmer the sauce for a further ½ hr. Wring the sauce through a tammy