1 tablespoon chopped onion
¼ cup butter
¼ cup flour
1⅓ cups Brown Stock
⅔ cup stewed and strained tomatoes
Salt and pepper
Cook ham and vegetables with butter until butter is well browned; add flour, stock, and tomatoes; cook five minutes, then strain. Season with salt and pepper.
Béchamel Sauce
1½ cups White Stock
1 slice onion