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Ham Sauce

(Sauces.) - (The Lady's Own Cookery Book)







When your ham is almost done, let the meat be picked clean from the

bone, and mash it well; put it into a saucepan with three spoonfuls of

gravy; set it over a slow fire, stirring it all the while, otherwise it

will stick to the bottom. When it has been on for some time, add a small

bundle of sweet-herbs, pepper, and half a pint of beef gravy; cover it

up; stew it over a gentle fire, and when quite done strain off the

gravy.



This is very good for veal.

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No. 7. Ham Sauce, Salsa di Prosciutto

Ingredients: Ham, Musca or sweet port, vinegar, basil spice.
Cut up an ounce of ham and pound it in a mortar then mix it with
three dessert spoonsful of port or Musca and a teaspoonful of
vinegar a little dried basil and a pinch of spice. Boil it up, and
then pass it through a sieve and warm it up in a bain-marie. Serve
with roast meats. If you cannot get a sweet wine add half a
teaspoonful of sugar. Australian Muscat is a good wine to use.

Other Recipes


Ham Sauce Salsa Di Prosciutto

Ingredients: Ham, Musca or sweet port, vinegar, basil spice.



Cut up an ounce of ham and pound it in a mortar then mix it with three

dessert spoonsful of port or Musca and a teaspoonful of vinegar a little

dried basil and a pinch of spice. Boil it up, and then pass it through

a sieve and warm it up in a bain-marie. Serve with roast meats. If you

cannot get a sweet wine add half a teaspoonful of sugar. Australian

Muscat is a good wine to use.









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