Neapolitan Sauce

Put the following ingredients into a small stewpan, viz.,-a grated stick of horse-radish, four shalots, a bay-leaf and thyme, three cloves, a bit of mace, twenty peppercorns, one ounce of lean ham shaved thin, a glass of port wine, ditto of Harvey, four ounces of red-currant jelly, a little stock, and half a pint of brown sauce; boil these together for a quarter of an hour, add a bit of glaze, strain into a small stew-pan, and serve the sauce according to directions.