Serve it with a sauce made of a sufficient quantity of the stock, to
which you have added half its amount of cider, and there you behold
what is commonly known as champagne sauce. But, bless you, it's very
doubtful if champagne is often used, as after it is heated it would be
a sensitive palate indeed that could tell whether champagne or cider
were employed.
Just a hint right here of what may be done with bits of cold ham, for
we may never be on this subject again. Have some thin slices of
toasted white bread, spread well with butter and a trifle of mustard,
then equal parts of grated cheese and minced ham, and some cayenne
pepper. Send to the oven for a few minutes, or until the cheese is
dissolved, and serve immediately. Say what you will, it is a
delectable dish, this ham toast, and whether you allow for it in a
prearranged luncheon or whether it is concocted on the impulse of the
moment, when the necessity suddenly arises for a dish of the kind,
trust me, whoever partakes of it will vow that it "relishes of wit and
invention."