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Essence of Ham for Sauces


  • 4 pounds of slices of lean ham
  • 6 peeled eschallots
  • 2 bay leaves
  • whites of eggs


Take the ham, and be careful it is of a good flavour; put it into a stewpan with a little water, the eschallots, and bay leaves; cover the pan close, set it over a fire, and simmer the ham till three parts done; then add two quarts of water and boil it till tender, strain it through a fine sieve, skim it perfectly free from fat, clear it with whites of eggs, strain it through a tamis, boil it till it is reduced to a pint, and when cold put it into small bottles and cork them close.


The Art of Cookery (1802).


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