Essence of Ham

Ingredients

• 3 pounds of lean ham
• 4 onions
• 2 carrots
• 2 parsnips
• 4 mushrooms
• 1 ounce of butter
• 3 truffles
• 1 cup of veal stock
• 1 clove
• some thyme and parsley

Method

1. 1

   Chop ham, onions, carrots, parsnips, and mushrooms.

2. 2

   Add butter, truffles, veal stock, clove, thyme, and parsley.

3. 3

   Stir, cover, and simmer for one hour.

4. 4

   Strain through a fine sieve.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 23. The excerpt below is the record exactly as published.

ESSENCE OF HAM (used for flavoring sauces). This will keep some time on ice. Chop 3 pounds of lean ham with 4 onions, 2 carrots, 2 parsnips, 4 mushrooms (or a tablespoonful of mushroom catchup), and add i ounce of butter, 3 truffles, I cup of veal stock, i clove, and some thyme and parsley. Stir, cover very closely, and simmer i hour. Strain it through a fine sieve. A tablespoonful will flavor a pint of sauce or as much soup. 57 With a Saucepan over the Sea FAMILY CULLIS. (Old English recipe for foundation of sauces.) Blend i tablespoonful each of flour and butter, add I cup of good consomme, a glass of white wine, some parsley, thyme, a bayleaf, and a bit of mace, also 3 mushrooms, salt, and pepper. Cook, covered, for yi hour. Strain through a sieve. Will keep some time on ice, and useful for adding flavor to entrees or sauces. CHIPOLATA GARNISH. (A Spanish recipe.) In Spain chicken or sweetbread or any entree is rendered attractive by the addition of Chipolata. Cut up into neat pieces equal parts of carrots, chestnuts (parboiled and free from shell), mush- rooms, turnips, and small sausages. Cover with consomme and cook until tender, adding a spoon- ful of sherry, pepper, and salt. CARAMEL (for coloring soups). French cooks keep a bottle of this on hand to use for gravies and soups which are too pale. Stir J^ pound of sugar and a tablespoonful of water constantly over the fire until a rich brown, being very careful not to let it burn. Add i cup of water and a little salt and cook 10 minutes longer. Cool and strain it and bottle tightly in S3 With a Saucepan over the Sea small bottles. Will keep a year, if corked, and in a cool place. GREEN. (Coloring for Desserts.) Red coloring may be made with cranberries, and yellow, with saffron. Clean and scald and drain and pound a quart of spinach. Press through a sieve, add }i as much sugar, and boil it with the juice, yi an hour. FRENCH AROMATIC SEASONING. Mix J^ ounce each of thyme, bayleaves, and laurel, sweet marjoram, and rosemary. Dry these in the oven, and reduce to powder. Add ^ ounce each of powdered nutmeg and cloves, a teaspoon- ful of black pepper, and as much salt. When all are well mixed, sift, and put into bottles closely corked, for use. A pinch of this improves the flavor of soups, entrees, sauces, etc., when fresh herbs are not at hand. FRENCH SEASONING. (Another recipe.) Dry and pound together i^ ounces of thyme, I ounce of bayleaves, the same of sweet basil and summer savory, and also of sweet marjoram. Add a teaspoonful each of pepper and salt, i ounce of cloves

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