A Ragout of Ham

Ingredients

• thin slices from the hock end of a fine ham
• a little flour
• a little rich veal gravy
• two small bunches of sweet herbs
• a blade of mace
• one clove
• some salt

Method

1. 1

   Lay ham slices in a stewpan and cover.

2. 2

   Stew gently, dust with flour when sticking, add veal gravy and herbs.

3. 3

   Simmer for 15 minutes, remove herbs, skim fat, thicken, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 73. The excerpt below is the record exactly as published.

blades of mace, four cloves, a little grated lemon*peel, and some salt; let this boil for some time over a slow fiye ; then put in a pint of strong white-wine and the juice of four lemons ; let it boil two hours ; then lay the pig in a dish, strain off the liquor, and set it by to cool ; then take off the fat from the top and the settling from the bottom ; let the pig be cold ; then warm the jelly and pour it over the pig, and let it again stand to get cold. Serve it up as a cold dish. Garnish with fresh parsley and pieces of lemon cut small, with the peel upon them. A Rag6ut op Ham. Cut some thin slices from the hock end of a fine bam, beat these well with a roUing-pin, and lay them carefully in a stewpan, without any addition whatever ; cover these up close, and set them ovei* a gentle fire to stew. Ob- serve when they begin to stick to the pan, then dust in a little flour, move them gently over the fire, and pour in a little rich veal gravy, made purposely without any salt; put in two small bunches of sweet herbs and some pep- * In Virginia the term pig is never applied to a grown hog. A pig when roasted whole is preferred very young, so as not to weigh over twelve pounds. Bhote is the meat of a half-gro¥m bog ; pork, the meat of the full-grown animal when fit for curing. VIMOINIA COQKERT'BOOK, \5X peri ^ blade of mace broken, and one clove

Cook this with the app: pantry check, scaling, and the assistant.