Ham Sauce

Shred fine two ounces of lean boiled ham, and put this into a small stewpan with three shalots chopped, or a like quantity of chopped chives when in season, and a bit of butter; fry these over the fire without bruising the ham for four minutes; then add a gill of brown sauce, the juice of half a lemon, a little pepper, and some chopped parsley; boil the sauce for five minutes, and serve it with veal cutlets or any broiled meats.