Cider Sauce

Ingredients

• 3 tablespoons butter
• 4 tablespoons flour
• 2 cups ham liquor
• 4 tablespoons cider

Method

1. 1

   Melt butter, add flour, and pour on hot ham liquor gradually while stirring constantly.

2. 2

   Add cider and season with salt and pepper if necessary.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 56. The excerpt below is the record exactly as published.

CIDER SAUCE. Soak a twelve-pound ham several hours, or over-night, in cold water to cover. Wash thoroughly, scrape and trim off hard skin near end of bone. Put in a kettle with one-half cup each, sliced onion and carrot, two sprigs parsley, one-half bay leaf, four cloves, and five peppercorns. Cover with cold water, bring slowly to boiling point, and let simmer until tender, the time required being about four hours. After two hours of the cooking; add one quart cider. Allow ham to cool in liquor. Remove from liquor, take off skin, sprinkle with sugar and fine bread crumbs. Put dashes of paprika over ham, about every two inches, and insert a clove in centre of each dash. Bake one hour in a slow oven. ~ Serve hot with ‘Ayeg woorysny, pue 193s4O 210 ek Company and Formal Dinners. 211 CIDER SAUCE. 3 tablespoons butter 2 cups ham liquor 4 tablespoons flour 4 tablespoons cider

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