Ham Essence

Fry in butter and color lightly, one pound of sliced, smoked or unsmoked ham, add to it two ounces of minced onions, and four ounces of carrots, a bunch of parsley garnished with the same quantity of bay leaf as thyme, and moisten with half a pint of white wine; reduce this in a covered saucepan, moisten again with one quart of veal blond (No. 423), and let boil and simmer for forty minutes, then skim and strain through a napkin or fine silk sieve.