Ham Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce of ham and shallots in a brown sauce base with lemon juice that's typically served with veal cutlets and boiled meat. The full recipe is presented here and I hope you enjoy this classic British version of: Ham Sauce.
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This is a classic recipe for a Victorian version of Ham Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 84.—HAM SAUCE.
Shred fine two ounces of lean boiled ham, and put this into a small stewpan with three shalots, chopped, or a little quantity of chopped chives when in season, and a bit of butter; fry these over the fire without bruising the ham for four minutes; then add a gill of brown sauce, the juice of half a lemon, a little pepper, and some chopped parsley; boil the sauce for five minutes, and serve it with veal cutlets or any broiled meats.
Modern Redaction
Ingredients:
60g lean boiled ham, shredded finely
3 shallots, chopped
1 tbsp butter
140ml brown sauce
juice of 1/2 lemon
freshly-ground black pepper, to taste
1 tbsp parsley, finely chopped
Method:
Melt the butter in a pan, add the ham and shallots and fry gently for about 6 minutes, until the shallots are translucent. Stir in the brown sauce and lemon juice then season with black pepper and the parsley. Bring to a boil and cook for 5 minutes. Pour into a sauceboat and use to accompany veal cutlets or boiled meats.
