Ham Hot Pot Recipe
Ingredients
| Butter | 4 Tablespoon | |
| Flour | 2 1/2 Tablespoon | |
| 2 cups meat stock or bouillon | ||
| Curry powder | 2 1/2 Teaspoon | |
| 1 3/4 cups cold, cooked lean ham cubes | ||
| 1 can small mushroom buttons | ||
| Green olives | 6 Large, pitted | |
| Peas | 1 Cup (16 tbs) | |
| Large bay leaf | ||
| Parsley | 1 Tablespoon, chopped | |
| Pot | 2 1/2 Teaspoon, finely grated | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Blend flour in 3 tablespoons melted butter in flameproof ovenproof casserole.
Gradually stir in meat stock until smooth and well blended.
Stir in curry powder, mixed with a little cold water.
Mix thoroughly.
Boil up once.
Remove from heat.
Add ham, mushrooms, olives, and peas.
Season with salt and pepper.
Add bay leaf.
Cover.
Cook in moderate (3750) oven 40 minutes.
Add pot.
Cook 10 minutes more.
Remove.
Taste for seasoning.
Just before serving stir in 1 tablespoon butter and parsley.
Serve with boiled rice.
Gradually stir in meat stock until smooth and well blended.
Stir in curry powder, mixed with a little cold water.
Mix thoroughly.
Boil up once.
Remove from heat.
Add ham, mushrooms, olives, and peas.
Season with salt and pepper.
Add bay leaf.
Cover.
Cook in moderate (3750) oven 40 minutes.
Add pot.
Cook 10 minutes more.
Remove.
Taste for seasoning.
Just before serving stir in 1 tablespoon butter and parsley.
Serve with boiled rice.
Chef
