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By Gary Rhodes
Published 1999
England has always been famous for her hams, and many counties have developed different cures. There are a lot of ham recipes in eighteenth- and nineteenth-century cookery books, but the combination of cured pork with peas – not quite so sophisticated as here, I must admit – is an ancient one.
In the past, such a soup would have been a thick pottage, but here I am making a liquid with the clarity of a consommé. To create this, of course, takes rather a lot of time. First, the ham st