Ham Saute`, with Dandelion Pure`e

From a
1902
cook book
``````````

.

Trim 1 1/2 lbs. of Ham and cut into pieces
a quarter of an inch thick.
Put into a saucepan with sufficient cold Water and cover.
Let all come to a boil,
after simmering for 15 minutes,
remove the Ham and drain well.
Put in an earthen crock, 1 Tbsp. of Butter,
and stand same over fire.
When hot, add the Ham,
and cook gently for six minutes.
Add a slight sprinkling of Pepper,
but no Salt.

.
.

To Prepare the Dandelion Pure`e.

.

Cut a little of each Root to freshen it,
and pull off the larger leaves.
Put them into a bowl with cold Water.
Examine heart, and cut out every
suggestion of bud that may be found.
Put the Hearts into a separate bowl of fresh Water.
Wash the large leaves in several waters,
then cook them for 30 minutes in plenty of boiling water,
which has been Salted to taste.
Drain them.
Plunge them into cold water,
and next drain and press out all the moisture.
Chop very fine and pass them through a colander.
Put into a saucepan 1 Tbsp. of Butter.
When melted, add the cooked Dandelion.
Sprinkle over these,
1 tsp. of Flour.
Mix well, and add 1 gill (1/2 cup) of Broth or Milk,
cook for 8 minutes, stirring meanwhile.
Season with a little Pepper, but use no Salt.
Remove from the fire,
add another Tablespoon of fresh Butter, and mix well.
The hearts of Dandelion which have been cooling
and freshening in cold water should now be cleansed,
taken out, and shaken gently in a salad basket
or a clean napkin.
Be careful not to bruise them.
Serve with a French Dressing.
~~~~~~~~~~~~~~~~~~~~