Fried Ham with Cream Gravy

Ingredients

• a cup of milk
• 1 tablespoon of flour
• pepper

Method

1. 1

   If the ham is too salty, place it in a frying-pan, cover with cold water, and heat gently.

2. 2

   When the steam rises, pour off the water and add more cold water.

3. 3

   Lift out the slices of meat and drain well before frying.

4. 4

   Heat the pan and cook the meat without additional fat.

5. 5

   When browned, place on a platter, add milk to the fat in the pan, boil, and thicken with flour mixed with a little milk, adding pepper to season.

Nutrition per serving

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 233. The excerpt below is the record exactly as published.

FRIED HAM WITH CREAM GRAVY.— Properly cured ham will not need freshening; but should the ham be too salt, place it in a frying-pan, cover with cold water, and set the pan on the range in a mild heat; and when the steam commences to rise pour off the water and add more cold water. As soon as this water steams lift out the slices of meat and drain well before frying. Heat the pan for frying, and when very hot, cook the meat without the addi- tion of fat, unless the ham is exceptionally lean, when a spoonful of pork drippings should be used. When the ham is nicely browned place it on a platter, and add a cup of milk to the fat in the pan. When this boils, thicken it to a cream with 1 tablespoon of flour, wet to a smooth paste in a very little milk, adding pepper

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