Genevese Sauce, or Sauce Genevoise

• Lean of ham, 3 oz.
• ½ small carrot
• 4 to 6 cloves

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