Castillane Sauce

Pour into a saucepan six gills of espagnole sauce (No. 414) and two gills of veal blond (No. 423), reduce it to a third, then add a tablespoonful of powdered sweet Spanish peppers, a very finely shreded green pepper, and a quarter of a pound of raw lean ham cut into small three-sixteenth inch squares, boil all slowly, despumate the sauce, and just when ready to serve squeeze in the juice of a lemon.