3 weeks from the time the hogs were killed. Be-
fore hanging, wash each piece in warm water, and
while wet roll in hickory ashes. Then smoke with
green hickory wood, and tie up in cotton bags in
February.
98
MEATS
HAM COOKED IN WINE
Mrs. Henry C. Btickner
Scrub well and soak an old ham in plenty of
water for 48 hours. Weigh ham and allow ^ hour
for each pound, place in large ham boiler and fill
with cold water; let simmer (not boil) gently the
allotted time. When half the time is up, pour off
the water; fill again with fresh boiling water, into
which put ^ cup of vinegar, a bay leaf and a few
cloves, and finish cooking. Let the ham remain
in the water until cool. Then remove the skin.
Mix 2 tablespoonfuls of "Coleman's Mustard" with
vinegar, spread over the ham, brush with the yolk
of an GgQ✪ Ham Cooked in Wine. Sprinkle with bread-crumbs and
sugar, pin on the fat side with cloves and a few
raisins.
With a sharp knife make incisions all through
the ham, holding back the openings and pouring
in ^ pint of sherry. Place in the oven for ^ hour,
basting every 5 minutes. Do not cut until per-
fectly cold.
KENTUCKY BAKED HAM
E. D. P.
Take a good magnolia ham 1 or 2 years old and
let it soak 36 hours. Make a stiff dough of flour
99
THE BLUE GRASS COOK BOOK
and water and envelop the ham and put in a bak-
ing-pan. Add enough water to keep from stick^
ing. Baste frequently and cook till thoroughly
done, or till the hock can be removed — 5 or 6 hours.
When done, skin it and make an icing of brown
sugar and yolk of 1 egg✪ Kentucky Baked Ham, and cover top and grate
bread-crumbs over. Put in oven and brown.
SUGAR-CURED HA MS
Mrs. Cassius M. Clay
Let the hams lie in dry salt for 4 weeks after the
killing. Then hang them up in the smoke-house
and smoke them with dry hickory chips till they
are a pretty light brown. Then rub them thor-
oughly with a pomatum made of New Orleans mo-
lasses, black and red pepper, using about 3 times
as much black pepper as red. Mix the molasses
and pepper in a large dish-pan, and if they do not
mix easily, warm them by setting the pan on the
stove. When it is well mixed, have a man hold
the ham by the hock with one hand, and with the
other rub the mixture well into the ham on both
sides. Make good strong sacks and tie each ham
and hang up with the hock down, as the ingredi-
ents will be absorbed more readily.
100
MEATS
They will be ready for use in about 8 or 10
months.
Hams a year old are better than older hams, as
they get too dry and strong when kept too long.
In cooking the ham a handful of cloves dropped in
the wate? while boiling gives it a rich flavor.
BAKED HASH
E. D. P.
Run any kind of cold cooked meat through the
grinder. Equal parts of mashed Irish potatoes.
Salt and pepper to taste. Butter and milk enough
to keep it from being too stiff. Put in a baking-
dish and pour over 2 tablespoons of tomato
catsup. Sprinkle well with bread-crumbs✪ Baked Hash and
brown. Serve hot.
BEEF A LA MODE (No. 1)
Mrs. Brutus J. Clay
Take a round of beef and remove the bone.
Fill the hole with a dressing made of bread-crumbs,
salt, pepper, and butter. Also 1 teaspoon salt,
pepper, cloves, mace, and nutmeg. Make inci-
sions in the beef and put in strips of pork which
101
LIBRARY
UNIVERSITY OF CALIFORNIA
THE BLUE GRASS COOK BOOK ✪ Beef a la Mode (No. 1)
Page 31 · 4 recipe records on this page
Presented as published in 1904. 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
3 weeks from the time the hogs were killed. Before hanging, wash each piece in warm water, and while wet roll in hickory ashes. Then smoke with green hickory wood, and tie up in cotton bags in February.
HAM COOKED IN WINE Mrs. Henry C. Btickner
Scrub well and soak an old ham in plenty of water for 48 hours. Weigh ham and allow ^ hour for each pound, place in large ham boiler and fill with cold water; let simmer (not boil) gently the allotted time. When half the time is up, pour off the water; fill again with fresh boiling water, into which put ^ cup of vinegar, a bay leaf and a few cloves, and finish cooking. Let the ham remain in the water until cool. Then remove the skin. Mix 2 tablespoonfuls of "Coleman's Mustard" with vinegar, spread over the ham, brush with the yolk of an egg. Sprinkle with bread-crumbs and sugar, pin on the fat side with cloves and a few raisins.
With a sharp knife make incisions all through the ham, holding back the openings and pouring in ^ pint of sherry. Place in the oven for ^ hour, basting every 5 minutes. Do not cut until perfectly cold.
KENTUCKY BAKED HAM
Take a good magnolia ham 1 or 2 years old and let it soak 36 hours. Make a stiff dough of flour
and water and envelop the ham and put in a baking-pan. Add enough water to keep from stick^ ing. Baste frequently and cook till thoroughly done, or till the hock can be removed — 5 or 6 hours. When done, skin it and make an icing of brown sugar and yolk of 1 egg, and cover top and grate bread-crumbs over. Put in oven and brown.
SUGAR-CURED HA MS
Mrs. Cassius M. Clay
Let the hams lie in dry salt for 4 weeks after the killing. Then hang them up in the smoke-house and smoke them with dry hickory chips till they are a pretty light brown. Then rub them thoroughly with a pomatum made of New Orleans molasses, black and red pepper, using about 3 times as much black pepper as red. Mix the molasses and pepper in a large dish-pan, and if they do not mix easily, warm them by setting the pan on the stove. When it is well mixed, have a man hold the ham by the hock with one hand, and with the other rub the mixture well into the ham on both sides. Make good strong sacks and tie each ham and hang up with the hock down, as the ingredients will be absorbed more readily.
They will be ready for use in about 8 or 10 months.
Hams a year old are better than older hams, as they get too dry and strong when kept too long. In cooking the ham a handful of cloves dropped in the water while boiling gives it a rich flavor.
BAKED HASH
Run any kind of cold cooked meat through the grinder. Equal parts of mashed Irish potatoes. Salt and pepper to taste. Butter and milk enough to keep it from being too stiff. Put in a bakingdish and pour over 2 tablespoons of tomato catsup. Sprinkle well with bread-crumbs and brown. Serve hot.
BEEF A LA MODE (No. 1)
Mrs. Brutus J. Clay
Take a round of beef and remove the bone. Fill the hole with a dressing made of bread-crumbs, salt, pepper, and butter. Also 1 teaspoon salt, pepper, cloves, mace, and nutmeg. Make incisions in the beef and put in strips of pork which
LIBRARY UNIVERSITY OF CALIFORNIA
Records on this page
Ham Cooked in WineKentucky Baked HamBaked HashBeef a la Mode (No. 1)