Recipes > Meat > Pork > Ham,
Recipes > Herbs & Spices > Ham, essence of

Ham, essence of


  • 6 pounds of ham
  • carrots
  • parsnips
  • 6 onions
  • 1 pint of veal cullis
  • fresh mushrooms
  • truffles
  • morels
  • 2 cloves
  • 1 basil leaf
  • parsley
  • a crust of bread
  • 1 leek


Take the ham; cut off all the skin and fat, and cut the lean into slices about an inch thick; lay them in the bottom of a stewpan, with slices of carrots, parsnips, the onions sliced; cover down very close, and set it over a stove. Pour on the veal cullis by degrees, some fresh mushrooms cut in pieces, if to be had, if not, mushroom powder, truffles, morels, the cloves, basil leaf, parsley, crust of bread, and leek. Cover down close, and let it simmer till the meat is quite dissolved. A little of this sauce will flavour any lighter sauce with great zest and delicacy.


Print recipe/article only


The Lady's Own Cookery Book (1844).

comments powered by Disqus