Put six ounces of flour in a basin ; moisten with half a pint
of cold milk; pour into a. stew-pan, stir it on the fire ; as soon
as the mixture becomes a smooth paste, take it off the fire
and work it well with a spoon. Then add three-quarters of a
pint of boiled milk, two small onions, a bunch of parsley,
salt, peppercorns, and four ounces of raw ham in small dice ;
bring it to the boil ; put it back on a very slow fire, and
cook it for twenty minutes, stirring carefully from time to
time ; pass all through a tammy.
  If you think the sauce too rich for macaroni, you can
serve with the gravy of roast meat, thickened with a little
flour, and rendered more relishable with a little burnt onion.
 

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