Westphalian Sauce

Put three gills of white wine and half a pound of minced, lean Westphalia ham into a saucepan with a bunch of parsley garnished with one bay leaf and the same quantity of thyme, some mignonette, salt and nutmeg. Moisten the whole with two gills of veal blond stock (No. 423), then reduce and finish with four gilis of espagnole (No. 414), reduce again to the proper consistency, then strain through a tammy, and just when ready to serve stir in two ounces of butter and the juice of a lemon; pass throngh a tammy and serve.