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Ham Sauce

After a ham is nearly all used up pick the small quantity of meat still remaining clean from the bone, scrape away the uneatable parts and trim off any rusty bits from the meat, chop the bone very small, and beat the meat almost to a paste. Put the broken bones and the meat together into a saucepan over a slow fire, pour over them one-fourth pint of broth and stir for about a quarter of an hour; add to it a few sweet herbs, a seasoning of pepper and one-half pint of good beef stock. Cover the saucepan and stir very gently till well flavored with the herbs, then strain it. A little of this added to any gravy is an improvement.