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Sicilian Sauce, for Fowls, Turkeys, Etc

Cut four ounces of lean ham into dice, and simmer gently in a quarter of a pint of water till it is reduced to half the quantity. Strain, stir it into a quarter of a pint of strong stock, then simmer it again with a slice of lemon-rind and pulp, together half an inch thick, half a tea-spoonful of coriander-seeds, and a pinch of powdered mace. At the end of eight or ten minutes add a stick of celery, a pinch of cayenne, and a clove of garlic. If the flavour is objected to, the latter article can be omitted, and a shallot or a small onion substituted for it. Simmer all gently together for twenty minutes. Thicken the sauce with flour and butter, and a glassful of light wine, and let the sauce boil till it coats the spoon. Time altogether, one hour and three-quarters. Sufficient for a good-sized fowl.