Essence of Ham for Sauces

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Yield
1.0 pint
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (9)
  1. Put the ham into a stewpan with a little water, six peeled eschallots, and two bay leaves.
  2. Cover the pan close, set it over a fire, and simmer the ham till three parts done.
  3. Add two quarts of water and boil it till tender.
  4. Strain it through a fine sieve.
  5. Skim it perfectly free from fat.
  6. Clear it with whites of eggs.
  7. Strain it through a tamis.
  8. Boil it till it is reduced to a pint.
  9. When cold, put it into small bottles and cork them close.
Original Text
Essence of Ham for Sauces. Take four pounds of slices of lean ham, and be careful it is of a good flavour; put it into a stewpan with a little water, six peeled eschallots, and two bay leaves; cover the pan close, set it over a fire, and simmer the ham till three parts done; then add two quarts of water and boil it till tender, strain it through a fine sieve, skim it perfectly free from fat, clear it with whites of eggs, strain it through a tamis, boil it till it is reduced to a pint, and when cold put it into small bottles and cork them close.
Notes
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