Essence of Ham

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (31)
Essence of Ham
Westphalia Ham variation
Instructions (11)
  1. Take off the fat of a ham, and cut the lean in slices, beat them well and lay them in the bottom of a stew-pan, with slices of carrots, parsnips and onions;
  2. cover your pan, and set it over a gentle fire: let them stew till they begin to stick, then sprinkle on a little flour, and turn them, then moisten with broth and veal gravy.
  3. Season them with three or four mushrooms, as many truffles, a whole leek, some parsley, and half a dozen cloves; instead of a leek, a clove of garlick.
  4. Put in some crusts of bread, and let them simmer over a fire for a quarter of an hour; strain it, and let it stay for use.
  5. Any pork or ham does for this, that is well made.
  6. Take the fat off of a Westphalia Ham, cut the lean in slices, beat them well and lay them in the bottom of a stew-pan, with slices of carrots, parsnips, and onions;
  7. cover your pan, and set it over a gentle fire.
  8. Let them stew till they begin to stick, then sprinkle on a little flour, and turn them; then moisten with broth or veal gravy;
  9. season with three or four mushrooms, as many truffles, a whole leek, some basil, parsley, and half a dozen cloves; or instead of the leek you may put a clove of garlic.
  10. Put in some crusts of bread, and let them simmer over the fire for three quarters of an hour.
  11. Strain it, and set it by for use.
Original Text
To make Essence of Ham. Take off the fat of a ham, and cut the lean in slices, beat them well and lay them in the bottom of a stew-pan, with slices of carrots, parsnips and onions; cover your pan, and set it over a gentle fire: let them stew till they begin to stick, then sprinkle on a little flour, and turn them, then moisten with broth and veal gravy. Season them with three or four mushrooms, as many truffles, a whole leek, some parsley, and half a dozen cloves; in- stead of a leek, a clove of garlick. Put in some crusts of bread, and let them simmer over a fire for a quarter of an hour; strain it, and let it stay for use. Any pork or ham does for this, that is well made. Take the fat off of a Westphalia Ham, cut the lean in slices, beat them well and lay them in the bottom of a stew-pan, with slices of carrots, parsnips, and onions; cover your pan, and set it over a gentle fire. Let them stew till they begin to stick, then sprinkle on a little flour, and turn them; then moisten with broth or veal gravy; season with three or four mushrooms, as many truffles, a whole leek, some basil, parsley, and half a dozen cloves; or in- stead of the leek you may put a clove of garlic. Put in some crusts of bread, and let them simmer over the fire for three quar- ters of an hour. Strain it, and set it by for use.
Notes
—