Galimafree (Gascony)

Ingredients

• a large slice cut out of a ham, about one and a half inch thick
• some sliced onions
• a dozen large carrots
• three or four handfuls of haricot beans
• season plentifully
• add some sauterne

Method

1. 1

   Put the ham slice in a stewpan with clarified dripping, Jerusalem artichokes, sliced onions, and carrots.

2. 2

   Stew slowly until browned.

3. 3

   After half an hour, add beans and season.

4. 4

   Simmer for another half hour, adding vegetables if desired.

5. 5

   Stir in butter and sugar, boil up, and serve.

Nutrition per serving

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 8. The excerpt below is the record exactly as published.

Galimafree. (Gascony) Take a large slice cut out of a ham, about one and a half inch thick ; remove any piece of bone. Put it into a large stewpan with plenty of good clarified dripping, with some small Jerusalem arti- chokes, sliced onions, and a dozen large carrots cut in slices, and let all stew slowly together, every now and then turning the ham till it is slightly browned. After it has simmered for half an hour add three or four handfuls of haricot beans, some French beans coarsely chopped, and a large sprig of parsley. Season plentifully, add some sauterne

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