Ham Sauce

For steaks, grilled chops or veal. A very fine nineteenth-century sauce. It may be used with a hot boiled ham, in which case the strips of ham are omitted and ¼ pint ( dl.) of Madeira or brown sherry added to the sauce, which makes it very slightly sweet.

A tongue sauce was made in exactly the same way using strips of tongue instead of ham.


  • 2 oz. (60 g.) lean cooked ham cut in tiny strips
  • 3 finely chopped shallots or a tablespoon of chopped chives
  • 1 oz. (30 g.) butter
  • ½ pint (3 dl.) good brown sauce
  • juice of half a lemon
  • freshly ground black pepper
  • 2 teaspoons finely chopped parsley


small glass of brandy, sherry or Madeira enriches and strengthens the flavour but it is very good without.

Lightly fry the shallots or chives in the butter for 3 minutes to soften them but do not allow them to brown. Add the ham and fry a minute or two more. Stir in the brown sauce and bring to the boil, add the pepper and lemon juice and boil for 3 minutes. Add the alcohol, if used, and the parsley, boil 1 minute more and serve. Allow to cool, and reheat before serving if more convenient, but only let it just come to the boil.