Butter a flat casserole and arrange the slices of ham just overlapping in it; or butter a cocotte dish for each person and lay
Meanwhile bring the ham essence to the boil, and, unless it is as thick as heavy cream, thicken it by stirring the cornflour into a little cold water, pouring it in and stirring rapidly until the essence is smooth and semitransparent.
Check the seasoning, add the sherry. Pour this over the ham and mushrooms so that the slices are well covered. Sprinkle thickly with parsley and serve with creamed potatoes. Broad beans are particularly good with this.
©1975 The Estate of Elizabeth Ayrton