Home › The Principles of Cookery › Ham Sauce for Flavouring Gravies, Etc

Ham Sauce for Flavouring Gravies, Etc

Take the bone of a ham, from which no more slices can be cut. Pick off all the meat, and chop the bone into five or six pieces. Put it in a saucepan with half a pint of good unflavoured stock. Simmer gently for half an hour, stirring occasionally to prevent it burning. Add a bunch of sweet herbs, six peppercorns, and another half-pint of stock, cover the saucepan closely, and simmer again very gently for two hours. Strain, and put aside for use. This sauce will be found very useful in flavouring gravies, sauces, etc. (see GRAVY, TO IMPROVE THE COLOUR AND FLAVOUR OF). Probable cost, 3d. per half-pint, exclusive of the ham-bone.