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Painswick Gammon in Cider




Source of Recipe


the web


List of Ingredients




4 gammon rashers, rind removed and fat nicked to prevent curling.
1 level tablespoon English made mustard
1 oz Demerara sugar
Half pint dry. still cider
Half oz butter
1 and half tablespoons flour
Salt and pepper
Parsley sprigs to garnish

Recipe



Mix mustard and sugar with enough cider to make a smooth paste. Spread over rashers and leave for 30 minutes. Place in ovenproof dish and cook in oven (400F/Mark 6) for 15 minutes. Melt butter in saucepan and stir in flour and seasoning. Add remaining cider and cook, stirring, until mixture boils and is smooth and thick. Pour over rashers and cook for another 15 minutes. Serve garnished with parsley.