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Pontiff's Sauce

Take a quarter of a pound of veal and a quarter of a pound of ham cut into small pieces. Put these into a stewpan with a quarter of a pound of carrots, a quarter of a pound of parsnips, a quarter of a pound of celery, and a quarter of a pound of onions, all sliced, and a quarter of an ounce each of lemon-rind, shallots, and coriander-seed. Pour over these ingredients a pint of vinegar and half a pint of ketchup, and simmer all very gently for three or four hours. About ten minutes before the sauce is taken from the fire put with it half a pint of white wine. Skim and strain the liquid. When it is cold, put the sauce into small bottles. Cork these securely, and store for use. Probable cost, 2s. 6d., exclusive of the wine. A small portion of the pontiff's sauce to be used for flavouring sauces and gravies.