Ham Fritters With Cumberland Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The Old Farmer's Almanac Colonial Cookbook, edited by Clarissa M. Silitch. This is an interesting recipe. Not sure about serving size. Ingredients:
1 1/2 cups ground cooked ham |
2 cups sifted flour |
2 cups water |
4 eggs |
cooking fat for deep frying |
cumberland sauce |
1 cup ham drippings, free of fat |
1 lemon |
1 orange |
2 tbs prepared mustard |
1 cup port or maderia wine |
1 cup red currant jelly |
2 tbs wine vinegar |
1/2 tsp ground ginger |
salt, pepper, and cayenne to taste |
Directions:
1. Stir the flour into rapidly boiling water and continue to cook, stirring vigorously, until the batter leaves the sides of the pan. Lower the heat and beat in the eggs, one at a time. Remove from the heat and stir in the ham. Bring the fat up to 390 degrees on a thermometer and drop the batter by teaspoons into it. Cook until golden brown all over, then drain. Serve with
2. Cumberland Sauce is a fruit based sauce served with ham, venison, and lamb.
3. Grate the rind of the lemon and the orange, then squeeze the juice from the fruit. Combine these with all of the other ingredients and cook together until well blended. Season to taste.
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