Neapolitan Sauce

Put two ounces of cooked, lean, and well chopped ham into a saucepan with a bunch of parsley garnished with a bay leaf, and as much thyme, some mignonette, nutmeg and cayenne, two gills of Madeira wine, and two gills of broth; let reduce to half on a slow fire, then suppress the bunch of parsley, and add one pint of espagnole (No. 414); boil it up again, despumate, and strain it through a tammy (No. 159), put it back to reduce once more, adding to it two gills of Malaga wine, and a quarter of a pound of current jelly, dissolving the latter slowly by degrees, and two spoonfuls of grated horseradish.