To make Essence of Ham

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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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 let 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, Parsley, and Half a Dozen Cloves, or instead of a Leek, a Clove of Garlick, put in some Crusts of Bread, and let them simmer over the Fire for a Quarter of an Hour, strain it and let it away for Use. Any Pork Ham does for this, that is well made.