Essence of Ham

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This extravagant but splendid basis for a rich brown sauce, particularly espagnole, was considered almost essential to really good cooking from the seventeenth to the nineteenth centuries. Here is how they made it in 1833 at the Thatched House Tavern.


  • 2–3 lb. (1–1½ k.) lean raw ham cut into 1-in. (2½-cm.) pieces
  • 3 or 4 carrots, cut i


Put the butter in a saucepan and melt gently. Add the ham, carrots and onions and fry, turning, till beginning to brown. Be careful they do not stick. Pour on the stock and add the other ingredients. Cover closely and simmer gently for 2–3 hours. Do not let it reduce by more than a quarter. Strain and keep in refrigerator or deep-freeze to be used in any brown gravy or sauce, or added to the gr