Ham Extract

Ingredients

• Take 2 lbs. of cold lean ham
• 1 lb. of cold roast veal
• add two large carrots
• three onions sliced
• a handful of sweet basil
• and parsley
• three cloves
• a tablespoonful of mushroom powder
• add salt

Method

1. 1

   Cut away all the skin and fat from the ham, take the meat from the bone, and put it into a large saucepan with plenty of water.

2. 2

   Add carrots, onions, sweet basil, parsley, cloves, and mushroom powder.

3. 3

   Stew over the fire for an hour, then take out the bone and put in the meat.

4. 4

   Cover and set on a slow fire for two hours, stirring well.

5. 5

   Stew until the liquor is a stiff jelly when cold.

6. 6

   Strain to clear it from vegetables and meat.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 252. The excerpt below is the record exactly as published.

HAM EXTRACT.— Cut away from a ham all the skin and fat ; then take the meat from the bone and put it into a large saucepan, having plenty of water ; add two large carrots, and three onions sliced, a handful of sweet basil and parsley, three cloves, and a tablespoonful of mushroom powder ; stew over the fire for an hour, then take out the bone, and put in the meat. Set the saucepan well covered, on a slow fire, for two hours : stir the ingredients well, taste the flavour, and judge of the thickness. Stew till the liquor, when cold, is a very stiff jelly. It must be put through a sieve, to clear it from the vegetables and meat. A table-spoonful of this extract is sufficient to flavour a I tureenful of winter pea or carrot soup, I and a tea-spoonful of melted butter HAM 206 HAR makes an admirable sauce for a roast fowl. To keep it some time, add salt. HAM and CHICKEN PAT- TIES.— Mince finely i£ lb. of cold boiled or roasted chicken, and 1 lb. of lean ham. Put some good gravy to the minced meat, (see Gravy) with a little cayenne, or white pepper, grated lemon peel, and a squeeze of lemon. Stir till hot. Fill the moulds lined with paste, cover with crust and bake. Ham and Veal Patties may be made the same way. Some mix a little cream with it. HAM PIE. — Slice cold boiled ham half an inch thick ; make a good crust ; cover the dish, and put a layer of ham ; clean a young fowl ; put pepper and salt in the belly, and rub a little outside ; lay the fowl on the ham ; boil eggs, put in the yolks, cover all with hiam ; put on pepper, and cover with crust. Bake and when done, fill with rich beef gravy. HAM POTTED.— Take 2 lbs. of cold lean ham ; 1 lb. of cold roast veal

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