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Twelve Peppercorns (Salt One ounce of Butter)

Salt. One ounce of Butter.

Two ounces of lean Ham.

One tablespoonful of Vinegar.

Put the butter into a sauté-pan. Peel and cut up the shalots and chop up the ham; put these into the sauté-pan with the peppercorns, vinegar, salt, thyme, bayleaf, and the sliced tomatoes.

Stir this over the fire for about fifteen minutes, till it is well reduced; then rub it all through a hair-sieve; return it to the sauté-pan to re-heat, and it is ready for use.