Ham, and Fowls Roasted, with Greens and Gravy Mice
Ingredients
Directions
Roast the meat
Roast the ham and fowls until fully cooked.
Prepare the sides
Prepare the greens by boiling or steaming them.
Make the gravy by combining meat drippings with water and thickening it as desired.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Ham
- Provides the main savory meat flavor and is roasted until fully cooked.
- Fowls
- Provides the main poultry meat, roasted until fully cooked through.
- Meat drippings (in the method)
- Carry concentrated roasted flavor into the gravy.
The step that matters
Roasting the ham and fowls until fully cooked. Meat must reach a safe internal temperature throughout, and cooking it thoroughly is essential for food safety. Undercooked poultry and pork can carry harmful bacteria, so checking the thickest parts is important.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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