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Venetian Sauce

Reduce for four minutes one tablespoonful of tarragon vinegar and chervil vinegar with half a dozen whole peppers, one ounce of lean cooked ham cut into small dice, six parsley roots, one sprig of thyme and one bay leaf. Strain it through a fine sieve into a bowl, moisten with one-half pint of veloute sauce, and finish with a dozen leaves of finely-chopped tarragon, two drops of spinach green and one teaspoonful of chopped parsley.