Ham, essence of.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
for the essence
Instructions (9)
  1. Cut off all the skin and fat from the ham.
  2. Cut the lean ham into slices about an inch thick.
  3. Lay the ham slices in the bottom of a stewpan.
  4. Add slices of carrots, parsnips, and six sliced onions to the stewpan.
  5. Cover the stewpan very close and set it over a stove.
  6. Pour on a pint of veal cullis by degrees.
  7. Add fresh mushrooms cut in pieces (or mushroom powder if unavailable), truffles, morels, two cloves, a basil leaf, parsley, a crust of bread, and a leek.
  8. Cover down close and let it simmer until the meat is quite dissolved.
  9. A little of this sauce will flavour any lighter sauce with great zest and delicacy.
Original Text
Ham, essence of. Take six pounds of ham; cut off all the skin and fat, and cut the lean into slices about an inch thick; lay them in the bottom of a stewpan, with slices of carrots, parsnips, six onions sliced; cover down very close, and set it over a stove. Pour on a pint of veal cullis by degrees, some fresh mushrooms cut in pieces, if to be had, if not, mushroom powder, truffles, morels, two cloves, a basil leaf, parsley, a crust of bread, and a leek. Cover down close, and let it simmer till the meat is quite dissolved. A little of this sauce will flavour any lighter sauce with great zest and delicacy.
Notes
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