To Make Essence Of Ham

TaKE three or six pounds of good ham : take off all the skin and fat, and cut the lean into slices about an inch thick ; lay them in the bottom of a stew-pan, with slices of carrots, parsnips, three or six onions cut in slices ; cover it down very close, and set it over a stove, or on a very gentle fire: let them stew till they stick to the pan, (take care it does not burn), then pour on some strong veal gravy by degrees, some fresh mushrooms cut in pieces, if to be had ; if not, mushroom-powder, some truffles and mollis, some cloves, some basil, parsley, a crust of bread, and a leek ; cover it down close, and let it simmer till it is of a good thickness and flavour.

Portable Soup

This soup (which is particularly calculated for the use and convenience of travellers, from its not receiving any injury by time) must be made in the following manner: - cut into small pieces three large legs of veal, one of beef, and the lean part of ham ; put a quarter of a pound of butter at the bottom of a large cauldron, then lay in the meat and bones, with four ounces of anchovies, and two ounces of mace ; cut off the green of five or six heads of celery, wash the heads quite clean, cut them small, put them in, with three large carrots cut thin, cover the cauldron quite close, and set it over a moderate fire; when you find the gravy begins to draw, keep taking it up till you have got it all out; then put water in to cover the meat; set it on the fire again, and let it boil gently tor four hours; then strain it through a hair-sieve into a clean pan, till it is reduced to one pint out of three ; strain the gravy you draw from the meat into the pan, and let it boil gently till you find it of a glutinous consistence, observing to keep skimming off the fat clean, as it rises : you must take particular care, when it is nearly done enough, that it does not burn : sea-son it to your taste with Cayenne pepper, and pour it on flat earthen dishes a quarter of an inch thick ; let it stand till the next day, and then cut it out by round tins a little larger than a crown-piece: lay the cake in dishes, and set them in the sun to dry; to facilitate which, turn them often: when the cakes are dry, put them into a tin box, with a piece of clean white paper between each, and keep them in a dry place; if made in frosty weather, it will be sooner formed into its proper solidity. - This soup is not only particularly useful to travellers, but is also exceedingly convenient to be kept in private families; for by putting one of the cakes into a saucepan, with about a pint of water and a little salt, a bason of good broth may be had in a few minutes. Another convenience attending this soup, is, that by boiling a large quantity of water with one of the cakes, it will make an excellent gravy for roast turkies or fowls.

Glaze For Larding

Let the stock that is intended for this use be as clean as possible, and of a pale colour; (if the stock is not clear, it should be cleared with eggs, and run through a jelly-bag); boil it over the fire until it hangs to the spoon; when done, put it into a glaze-kettle; (the glaze-kettle is made similar to a milk-kettle, and of the best block-tin): when the glaze is wanted for use, put the kettle into a stewpan of water, by the side of a stove.