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Regency Sauce

Cut half a pound of raw lean ham into slices, and place them in a saucepan, with two shallots, two onions, and a quarter of a pound of good butter, and stir over the fire for a few minutes, but without browning; then add a pint of essence of chicken and half a pint of Spanish sauce; boil until of a thick, creamy consistence; strain through a napkin, and serve when desired.