to serve, take it out, drain it, peel away two-thirds of the j
rind, leaving the remainder at the knuckle end, and round I
it nicely, smoothing the upper surface of the fat ; cut out a |
large piece from the centre of the Ham, cut it up in slices, I
then ut them back evenly in the place they came from, j
Put the Ham on a dish, fix a ruffle on the knuckle-bone, arrange j
at the thick end a group of boiled French beans, at the other
end some glazed carrots, and garnish both sides with rissoles
and truffles. Reduce some Madeira sauce with trimmings of
truffles, and serve in a sauceboat with the Ham.
(3) If the Haim is very salt, it should be soaked all night;
then clean and trim it, put it in a large saucepan or kettle,
cover with water, and let it simmer slowly, allowing half-an-
hour for each pound. Mix 1 teaspoonful of browned flour and
| teacupful of moist sugar with a little port wine. Take the
skin off the Ham when done, spread the paste over, and brown
it in the oven. Put the Ham on a hot dish, wrap a paper
ruffle round the knuckle, and serve with a brown sauce in
which J- wineglassful of champagne has been mixed.
(4) Put the Ham into cold water and let it steep from
twenty-four to forty hours, changing the water two or three
times ; then wash it well, trim it, put it in a saucepan over
the fire in plenty of cold water, together with onions, celery,
carrots, garlic, bay-leaves, marjoram, thyme, parsley, cloves,
mace (the quantities of these must depend on the size of the
Ham and according to taste), and a bottle of sherry. Let
the liquor come gradually to the boil, skim it carefully, and
simmer from four to six hours. When it is done, remove it
from the fire, but do not take it out of the liquor till
nearly cold. Skin it, glaze it, and wrap a paper frill round
the knuckle.
(5) Select a fine freshly-cured York Ham weighing about
1 Gib., trim it, and steep it in cold water for twelve hours;
tie in a cloth, put it in a boiler, cover with plenty of water,
and boil gently for five hours. When cooked, drain the
Ham and put it on a dish, rind downwards, to cool. Take
the rind off when cold, trim the Ham, and glaze it. Dish it
on a rice socle masked with Montpellier butter, place some
cocks’ combs and truffles on silver skewers, stick them in
the Ham, garnish with croutons of jelly, and serve.
Fig. 919. Boiled Ham with Windsor Beans.
(6) Select a lean Ham of about 71b. weight, steep it in
cold water for twelve hours, take it out, lay it on a board
or table, dry thoroughly with a cloth, put in a saucepan
with sufficient cold water to cover, and let it boil for two
hours ; then remove from its stock, lift off the upper skin,
trim it neatly, ornament the large end bone with a paper
ruffle, and serve it with any kind of sauce desired.
(7) Soak the Ham for two or three days in cold water,
changing the water two or three times during the time.
Wash and trim the Ham, put it into a large saucepan with
plenty of cold water, 1 pint of sherry, a few carrots' and
onions, three bay -leaves, a clove of garlic, a stick or
two of celery, a bunch of parsley, thyme, and marjoram
tied together, a blade of mace, and half-a-dozen cloves.
Place it over the fire until the water begins to boil,
then skim carefully, draw it to the side, and simmer
gently for four hours or so, according to the size of
Page 42
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
to serve, take it out, drain it, peel away two-thirds of the rind, leaving the remainder at the knuckle end, and round I it nicely, smoothing the upper surface of the fat ; cut out a | large piece from the centre of the Ham, cut it up in slices, I then put them back evenly in the place they came from, Put the Ham on a dish, fix a ruffle on the knuckle-bone, arrange j at the thick end a group of boiled French beans, at the other end some glazed carrots, and garnish both sides with rissoles and truffles. Reduce some Madeira sauce with trimmings of truffles, and serve in a sauceboat with the Ham.
(3) If the Ham is very salt, it should be soaked all night; then clean and trim it, put it in a large saucepan or kettle, cover with water, and let it simmer slowly, allowing half-an-hour for each pound. Mix 1 teaspoonful of browned flour and teacupful of moist sugar with a little port wine. Take the skin off the Ham when done, spread the paste over, and brown it in the oven. Put the Ham on a hot dish, wrap a paper ruffle round the knuckle, and serve with a brown sauce in which wineglassful of champagne has been mixed.
(4) Put the Ham into cold water and let it steep from twenty-four to forty hours, changing the water two or three times ; then wash it well, trim it, put it in a saucepan over the fire in plenty of cold water, together with onions, celery, carrots, garlic, bay-leaves, marjoram, thyme, parsley, cloves, mace (the quantities of these must depend on the size of the Ham and according to taste), and a bottle of sherry. Let the liquor come gradually to the boil, skim it carefully, and simmer from four to six hours. When it is done, remove it from the fire, but do not take it out of the liquor till nearly cold. Skin it, glaze it, and wrap a paper frill round the knuckle.
(5) Select a fine freshly-cured York Ham weighing about 1 lb., trim it, and steep it in cold water for twelve hours; tie in a cloth, put it in a boiler, cover with plenty of water, and boil gently for five hours. When cooked, drain the Ham and put it on a dish, rind downwards, to cool. Take the rind off when cold, trim the Ham, and glaze it. Dish it on a rice socle masked with Montpellier butter, place some cocks’ combs and truffles on silver skewers, stick them in the Ham, garnish with croutons of jelly, and serve.
Fig. 919. Boiled Ham with Windsor Beans.
(6) Select a lean Ham of about 71b. weight, steep it in cold water for twelve hours, take it out, lay it on a board or table, dry thoroughly with a cloth, put in a saucepan with sufficient cold water to cover, and let it boil for two hours ; then remove from its stock, lift off the upper skin, trim it neatly, ornament the large end bone with a paper ruffle, and serve it with any kind of sauce desired.
(7) Soak the Ham for two or three days in cold water,
changing the water two or three times during the time. Wash and trim the Ham, put it into a large saucepan with plenty of cold water, 1 pint of sherry, a few carrots and onions, three bay -leaves, a clove of garlic, a stick or two of celery, a bunch of parsley, thyme, and marjoram
tied together, a blade of mace, and half-a-dozen cloves. Place it over the fire until the water begins to boil, then skim carefully, draw it to the side, and simmer
gently for four hours or so, according to the size of