2 carrots
2 onions
2 rashers of bacon
bouquet of herbs
4 oz/100 g butter
2 tablespoons of flour
2 tablespoons of tomato puree
0.5 pint/300 ml stock
2 glasses of sherry
salt
pepper
fresh or frozen spinach puree
Chop the onions, carrots and bacon. Put into a casserole with the butter.
Put in the herbs and simmer.
Add the flour to thicken, then add the tomato puree and the stock.
Simmer, take out the herbs and add the sherry.
Pass through a sieve and put into a double saucepan to keep hot (once the sherry has been added, the sauce should not be boiled).
Make the spinach puree.
Serve both with boiled ham.
