Fried Ham with Cream Gravy

Ingredients

• a tablespoonful of dry flour
• a cupful of milk
• salt to taste
• pepper to taste

Method

1. 1

   When cooking sausage in casings, prick the skins with a sharp steel fork to prevent their bursting.

2. 2

   If cooking in bulk, shape the sausage into balls with the hands.

3. 3

   Place it in a hot frying-pan, and fry until brown, adding no fat, as there will generally be plenty in the meat.

4. 4

   Remove the sausage, when done, to a platter, add a tablespoonful of dry flour to the fat in the pan, and cook one minute, stirring all the time; then gradually add a cupful of milk, still stirring.

5. 5

   When the gravy is boiling and is of a creamy consistency, add salt and pepper to taste, pour the gravy over the sausage, and serve.

Nutrition per serving

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 82. The excerpt below is the record exactly as published.

table- spoonful of dry flour to the fat in the pan, and cook one minute, stirring all the time ; then gradually add a cup- ful of milk, still stirring. When the gravy is boiling and is of a creamy consistency, add salt and pepper to taste

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