Pimentade Sauce

Cut up into quarter inch squares a quarter of a pound of lean veal and two ounces of onions, a quarter of a pound of raw, lean ham, then add a small clove of crushed garlic, put all these into a saucepan with some butter and let cook slowly. Fry some sweet Spanish peppers in oil after removing the skins; also some green peppers having both finely chopped, add these to the ham, veal and onions and then add a little good gravy and espagnole sauce (No. 414), also a little tomato puree (No. 730). Boil all together, season properly, skim off the fat and serve.