Pot Roast of Fresh Ham a l’Americaine

Ingredients

• Select a nice small ham
• add two cups stock
• one cup tomato juice
• pepper
• salt
• three tablespoons sherry

Method

1. 1

   Select a nice small ham; wash well, remove the rind, and score the fat.

2. 2

   Put in a pan with onions, bacon, carrots, pepper, and salt; brown until thoroughly browned.

3. 3

   Add stock and tomato juice; let simmer with a tight cover until well done.

4. 4

   When ready, place on a hot platter; skim fat from the pan, add flour and stock or water, and sherry.

5. 5

   Let the sauce simmer, strain it, and pour over the meat.

6. 6

   Serve with apple sauce and potatoes.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 247. The excerpt below is the record exactly as published.

Pot Roast of Fresh Ham a l’Americaine Estaufade de Jambon frais a V Americaine Select a nice small ham; wash well, remove the rind, and score the fat — not too deep. Put in a pan with onions, some slices of bacon, some carrots, pepper and salt; brown until thor¬ oughly browned all around; then add two cups stock (if stock is not at hand, water will do) and one cup tomato juice; let simmer with a tight cover until well done — about three hours (turn now and then, take care not to let it burn). In the meantime, cook some scooped-out carrots, turnips, and small white onions and peas, separately in pans. When the ham is ready, place on a hot platter; put a paper frill on the bone; skim all the fat from the pan; add a tablespoon flour and then some stock or water, and three table¬ spoons sher

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