Ham a la Casserole

Ingredients

• a piece of cooked smoked ham
• two cups cut-up carrots
• one cup onions
• two cups turnips
• one pound mushrooms
• three heaping tablespoons flour
• one cup of stock
• pepper to taste
• salt to taste
• some sherry
• color with kitchen bouquet
• flavor with some beef extract if at hand

Method

1. 1

   Trim the ham, leaving part of the fat on; slice in even slices.

2. 2

   Cook vegetables until well done with water, sherry, and salt; strain juice.

3. 3

   Dissolve flour in stock, strain into hot broth, add pepper, salt, sherry, and color with kitchen bouquet.

4. 4

   Add vegetables to sauce, saving some sauce without vegetables.

5. 5

   Place ham in dish, pour vegetables and sauce around, top with plain sauce.

6. 6

   Bake for 45 minutes to 1 hour.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 253. The excerpt below is the record exactly as published.

a piece of cooked smoked ham is at hand it can be made into a delicious dish. Trim the ham, leaving part of the fat on; make it in a nice piece, not too large to fit the casserole; slice in even slices. Then fix vegetables: two cups cut-up carrots, one cup onions, two cups turnips, one pound mushrooms (each cut in four if large). Cook all these together, until well done, with some water, sherry, and salt; strain the juice from the vegetables and add some stock or water if not enough for two cups. Then dissolve three heaping tablespoons flour in one cup of stock; strain this to the hot broth; add pepper and salt to taste and some sherry; color with kitchen bouquet and flavor with some beef extract if at hand. Add the vegetables to the sauce, saving a little of the sauce without vegetables. Put the ham in the dish; pour the vegetables with the sauce all around; put some of the plain sauce on top of the ham that shows out of the dish; put in oven and bake from forty-five minutes to an hour. When done, place the casserole on a paper doily on a platter; garnish with parsley at one side and raise the cover of the casserole at the other. Serve hot for luncheon or dinner as an entree. THE SWEDISH, FRENCH, AMERICAN COOK BOOK 173 Ham with Mushrooms a la Casserole Jambon aux Champignons, a la Casserole Peel and wash two pounds mushrooms and cut in large pieces (if small leave whole); put in two cups water with half cup sherry, pepper and salt, to cook for about fifteen minutes. Put a table¬ spoon butter in a saucepan; add two heaping tablespoons flour; add the juice from the mushrooms; color with kitchen bouquet and flavor with more sherry to taste. Add the mushrooms to the sauce, fake two pounds cooked ham, put in a casserole, put the mush¬ rooms and the sauce all around, and bake in oven from forty-five minutes to one hour. Place the casserole on a paper doily on a plat¬ ter; garnish with parsley at one side and the cover from the casse¬ role at the other. Serve as an entree for dinner or luncheon. Ham (Jambon) a la John Ericsson When cooked ham is at hand it can be made into a delicious dish. Carve in slices, put in a pan with some wine, and braise in oven until hot. Serve on a hot platter, one slice resting on top of another, with green vegetables all around and Madeira sauce at the side. Glazed Ham (, Jambon glace) a la Jardiniere Select a very nice small ham; cook for about three hours and leave in the juice until cold. When cold, take out, remove the skin, and trim the ham so that it looks dainty; put in oven and glaze with a brown glaze; let cook until glossy; then carve. Ar¬ range on a platter with macedoine vegetables all around. Put a paper frill on the bone of the ham and garnish with parsley. Serve as a joint for luncheon or dinner. Mousse of Ham in Tomatoes a la Princesse Mousse de Jambon, aux Tomates, a la Princesse Select very tiny tomatoes; put in hot water and remove skins; cut the tomatoes at the end where the stem is; scoop out carefully and fill with the mousse of jambon a la princesse. Put on a but¬ tered pan with the cut side down and cook in oven with some sherry from ten to twelve minutes — covered; when done, glaze half with a rich allemande sauce and the other half with a tomato glaze. Arrange on a foundation of decorated hominy, with a green leaf stuck on each, and a rich supreme sauce in the centre; serve as an entree for luncheon or dinner. Mousse de Jambon a la Princesse. To two cups cooked ground ham that has gone through the machine about three or four times add one cup chicken mousse. Flavor with sherry, pepper, and salt. Mousse of Ham with String Beans a la Pompadour Mousse de Jambon, aux Haricots verts, a la Pompadour Select tender string beans; trim neatly around; put in a sauce¬ pan — with water, a little salt, and a small pinch of baking soda — cook nice and green, about fifteen minutes. When done, rinse over wdth some cold water. Line a buttered ring mould with the string beans, turning the outside of the bean out and the inside in (be careful not to leave any empty spaces in between the beans, which should be close to one another); fill with a ham mousse [see recipe: Mousse of Ham]. To two cups of the ham mousse add one cup of string beans that have been cut in very small thin pieces; put in oven in warm water and cook from twelve to fifteen minutes — well covered. When done, turn out on a warm platter and serve with a mushroom, hollandaise, or supreme sauce in the centre, as an entree for luncheon or dinner. COLD DISHES OF HAM ASPIC Take two cups of the broth that the ham has cooked in, two cups tomato juice, one large package Cox’s gelatine, three tablespoons sherry, some pepper and salt to taste

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