Essence of Ham

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
Instructions (9)
  1. Cut three or four pounds of lean ham into pieces about an inch thick.
  2. Lay the ham pieces in the bottom of a stew-pan.
  3. Add slices of carrots, parsnips, and three or four onions cut thin to the stew-pan.
  4. Stew the ingredients until they stick to the pan, being careful not to let it burn.
  5. Gradually pour in some strong veal gravy.
  6. Add fresh mushrooms cut into pieces (or mushroom powder if not available), truffles, morels, cloves, basil, parsley, a crust of bread, and a leek.
  7. Cover the stew-pan tightly.
  8. Simmer until the mixture has a good thickness and flavour.
  9. Strain the essence off.
Original Text
Essence of Ham. TAKE three or four pounds of lean ham, and cut it into pieces about an inch thick. Lay them in the bottom of a stew-pan, with slices of carrots, parsnips, and three or four onions cut thin. Let them stew till they stick to the pan, but do not let it burn. Then pour on some strong veal gravy by degrees, some fresh mushrooms cut in pieces (but if not to be had, mushroom powder), truffles and morels, cloves, basil, parsley, a crust of bread, and a leek. Cover it down close, and when it has simmered till it is of a good thickness and flavour, strain it off. If you have preferred the gravy from a dressed ham, you may use it with the before-mentioned ingredients, instead of the ham, which will make it equally good, but not quite so high flavoured.
Notes
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