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Ham Sauce for Grills and Broils
From Cassell's dictionary of cookery, 1892
Serves 1
Suitable for grills and broils. Sufficient for half a pint of sauce.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 684. The excerpt below is the record exactly as published.
Ham Sauce for Grills and Broils.— Put two ounces of lean ham, already dressed, cut into small dice, into a saucepan with an ounce of butter and a tea-spoonful of finely- minced shallots. Fry them for two or three minutes, then add half a pint of good brown sauce, a tea-spoonful of chopped parsley, and a little caj-enne. Stir these over the fire for six or eight minutes, and, just before serving, add a table-spoonful of lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.