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Ham Essence Of

(Made Dishes.) - (The Lady's Own Cookery Book)

Take six pounds of ham; cut off all the skin and fat, and cut the lean

into slices about an inch thick; lay them in the bottom of a stewpan,

with slices of carrots, parsnips, six onions sliced; cover down very

close, and set it over a stove. Pour on a pint of veal cullis by

degrees, some fresh mushrooms cut in pieces, if to be had, if not,

mushroom powder, truffles, morels, two cloves, a basil leaf, parsley, a

crust of bread, and a leek. Cover down close, and let it simmer till the

meat is quite dissolved. A little of this sauce will flavour any lighter

sauce with great zest and delicacy.

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