2. Put in saucepan a piece of butter and a hash made with ham and a
middle sized onion, chopped fine. Add two cloves and make it boil. When
the onion is browned add soup stock or hot water with bouillon cubes and
complete the cooking. Then rub everything through a sieve and put the
gravy in a plate with the celery, seasoning with pepper only, as the
salt is already in the ham and serve with the gravy.

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