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Ham Sauce for Grills and Broils

Put two ounces of lean ham, already cooked, cut into small dice, into a saucepan with an ounce of butter and a tea-spoonful of finely-minced shallots. Fry them for two or three minutes, then add half a pint of good brown sauce, a tea-spoonful of chopped parsley, and a little cayenne. Stir these over the fire for six or eight minutes, and, just before serving, add a table-spoonful of lemon-juice. Suitable for grills and broils. Probable cost, 6d. Sufficient for half a pint of sauce.