Ham Saute, with Dandelion Puree

Ingredients

• Trim 1 1/2 lbs. of ham
• Put into a saucepan one tablespoonful of butter
• a slight sprinkling of pepper
• add another tablespoonful of fresh butter

Method

1. 1

   Cut ham into pieces, boil, then drain.

2. 2

   Cook in butter for 6 minutes with pepper.

3. 3

   For dandelion puree, wash and cook leaves, then mix with butter and broth, cooking for 8 minutes.

4. 4

   Serve with dandelion hearts.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 300. The excerpt below is the record exactly as published.

Ham Saute, with Dandelion Puree. — Trim I Yz lbs. of ham and cut into pieces a quarter of an inch thick. Put into a saucepan with sufficient cold water to cover. Let all come to a boil, and after simmering for fifteen minutes remove the ham and drain well. Put in an earthen crock one table-spoonful of butter, and stand same over fire. When hot, add the ham, and cook gently for six minutes. Add a slight sprinkling of pepper, but no salt. To Prepare the Dandelion Puree. — Cut a little of each root to freshen it, and pull off the larger leaves. Put them into a bowl with cold water. Ex- amine each heart, and cut out every suggestion of bud that may be found. Put the hearts into a separate bowl of fresh water. Wash the large leaves in several waters, and cook them thir- ty minutes in plenty of boiling water which has been salted to taste. Drain them. Plunge them into cold water, and next drain and press out all the moisture. Chop very fine and pass them through a colander. Put into a saucepan one table-spoonful of but- ter. When melted, add the cooked dandelion. Sprinkle over these one teaspoonful of flour. Mix well, and add one gill of broth or milk, and cook eight minutes, stirring mean- while. Season with half a salt- spoonful of pepper, but use no salt. Remove from the fire, add another table-spoonful of fresh butte

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