Hot Sauce for Baked Ham
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 99. The excerpt below is the record exactly as published.
Hot Sauce for Baked Ham Brown a little flour and butter in the oven until it becomes rather a dark brown. Then remove ali the fat from the stock in which the ham was cooked. Strain it and add the browned ^ BOKED HAM. «MALL MOULDS FOR HA» OR CHICKEX ME ATS 176 batter and flour. Stir well and boil it down, adding a little pepper. Strain the sauce again before serving. Just before ^ sending to the table add a little Sherry or Champagne
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