Nivernoise sauce

Put in a small stewpan a couple of slices of ham, a clove of garlic, 2 whole cloves, a bay leaf, sliced onions, and roots; let it catch the fire a little. Then add a small quantity of broth, 2 spoonfuls of catsup, and a spoonful of the best vinegar. Simmer it for an hour on the side of the stove, then strain through a sieve, and serve it for a high flavored sauce.