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Classic
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page 16
Melt it in the sauce-pan, shake in a little flour, and toss it about till it is
brown, and then strain in the gravy to it. Let it boil a few minutes, and it
will be good.
No. 8.To make Essence of Ham.
Take off the fat of a ham, and cut the lean in slices, beat them well, and lay
them in the bottom of a sauce-pan, with slices of carrots, parsnips, and onions;
cover your pan and set it over a gentle fire; let them stew till they begin to
stick, then sprinkle on a little flour, and turn them; moisten them with broth
and veal gravy. Season them with three or four mushrooms, as many truffles, a
whole leek, some parsley, and half a dozen cloves; or instead of a leek, a clove
of garlic. Put in some crumbs of bread, and let them simmer over the fire for
three quarters of an hour; strain the liquor, and set it aside for use. Any pork
or ham that is well cured will answer the purpose.
No. 9. To make a standing Sauce.
Take a quart of claret or white wine, put it in a glazed jar, with the juice of
two lemons, five large anchovies, some Jamaica pepper whole, some sliced ginger,
some mace, a few cloves, a little lemon-peel, horse-raddish sliced, some sweet
herbs, six shallots, two spoonfuls of capers, and their liquor, put all these in
a linen bag, and put it into the wine, stop it close, and set the vessel in a
kettle of
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