| RECIPE
|
|
30. Ham.
Beat to a mash with a rolling-pin some
thin slices of
the lean part of a dressed ham, and put it into
a saucepan
with a teacupful of gravy. Set it over a slow
fire, and keep
stirring it to prevent its sticking to the Bottom.
When it
has been on some time, put in a bunch of sweet
herbs, half
a pint of beef gravy, and some pepper. Cover
it close, let
it stew over a gentle fire, and when it is done
strain it off.
This is a very good sauce for any kind of veal.
|
|
| TABLE
OF CONTENTS |
| Click
here
to return to the table of contents of The Thorough Good Cook.
|
|
| HOME
|
|
Return
home to
Eat Dangerously Central! Many more cookbooks and websites
await your clicks! Or, visit our collection of funny, unique, and
homestyle food related links!
And, submit your own suggestions if you want!
|
|
|
|
|
|
| |
|