To Make Essence of Ham

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take the Fat off 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 and Parsnips, and Onion: 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 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 Garlick: Put in some Crust of Bread, and let them simmer over the Fire for three Quarters of an Hour; strain it, and set it by for Use.