Ham Sauce
From Consult me, 1902
Serves 4
A little of this is an improvement to all gravies.
Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 252. The excerpt below is the record exactly as published.
HAM SAUCE. — When a ham Is almost done with, pick the remaining meat from the bone; beat the meat and bone to a mash with the rolling- pin, put it into a sauce-pan with three spoonfuls of gravy, set it over a slow fire, and stir it all the time ; when it has been on some time, put to it a small bundle of sweet herbs, some pepper, and half a pint of veal gravy
Cook this with the app: pantry check, scaling, and the assistant.