Ham in Burgundy Sauce
From German cookery for the English kitchen, 1906
Similar to the previous recipe but simpler.
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 49. The excerpt below is the record exactly as published.
Ham in Burgundy Sauce.) For 6 Persons. Time of Preparation : i hour. 2 lbs. boiled ham. I pint Burgundy sauce. I lb. little onions, prepared ac- cording to previous recipe.
Cook this with the app: pantry check, scaling, and the assistant.