Ham Sauce
From The encyclopaedia of practical cookery, 1892
Serves 6
Enhances gravies.
Presented as published in 1892. 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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 51. The excerpt below is the record exactly as published.
Ham Sauce. — When a Ham is nearly all used, pick the small quantity of meat still remaining clean from the bone, scrape away any uneatable parts, and trim any rusty bits from the meat ; chop the bone very small, and beat the meat almost to a paste. But the broken bones and the meat together into a saucepan over a gentle fire, pour over them 5 pint of broth, and stir for about a-quarter-of-an-hour ; add to it a few sprigs of sweet herbs, a seasoning of pepper, and £ pint of good beef stock
Cook this with the app: pantry check, scaling, and the assistant.