Spanish Ham. — The following is a
Spanish cook's recipe for boiling a Spanish
ham : — "Put the ham into cold water to soak
for sixteen or eighteen hours; scrape and trim it
well, putting it into cold water to simmer. Add
to the water a tea-cupful of vinegar and a
large tea-cupful of brown sugar✪ Spanish Ham ; simmer five
hours. A pint of sherry wine put into the
water instead of the vinegar improves the fla-
vour of the ham."
Spanish Ham (another way).— Soak the
ham in cold water for a couple of days before
cooking it. Take it up, scrape it well, trim it
neatly, put it into a stewpan, with as much cold
SPA
(910)
SPA
water as will cover it, and let it boil gently for
an hour. Clean and cut into small pieces a
couple of carrots, two onions, and two shallots,
and fry them in a little butter with a couple
of bay-leaves, a sprig of thyme, a bunch of
parsley, and a head of celery. Stir these in-
gredients over the fire until' they are slightly
coloured. Pour upon them as much boiling
stock, or, failing this, boiling water, as vnll
cover the ham, and add three or four cloves,
half a blade of mace, and a dozen peppercorns.
A glassful of light wine may be added, or not.
Simmer the ham in the liquor thus prepared
tiU it is done enough, and let it remain in
it till cold. Take ii; up, trim it in the usual
way, and either brush it over with liquid glaze
or cover it with bread-raspings. Spanish hams
are of three sorts— Bayonne, [Montauehes, and
Grenada hams. Time to simmer the ham_ in
the stock, about four hours. Cost, varying
with the size, weight, and condition of the
market.
Spanish Olla.— The Spanish OUa, as
communicated by Don Felix Antonio de Al-
varado, a native of the city of Seville, in Spain,
is made as follows:— "The true oUa which they
make in Spain is composed of several sorts of
meat, as beef, mutton, veal, and bacon ; then
put in also the cars and feet of a hog, a
pullet, with some sausages; moreover, they
put in colewoi-ts, turnips, and Spanish peas,
which they call garvan(;os. It must all be
boiled together for four hours✪ Spanish Olla to be a true
olla. 'Tis reported of the Marquis Chapin
(Ciappoini?) Vitello, an Italian, who was one
of the best soldiers that nation ever bred, that
he had so great a liking to this sort of olla
when he was in Spain, that he never cared to
dine at home, but walking about the streets, if
he smelt in any citizen's house this sort of
victuals, he went in there, and sat down at his
tixble to dine with him. Before he went out,
he ordered his steward to pay the charge of the
whole dinner."
Spanish Omelet.— Mince finely as much
fat and lean ham as will fill a small tea-cup,
and add two finely -minced button -onions.
Beat six eggs✪ Spanish Omelet, stir the ham, &c., into them,
and fry the omelet in the usual way. A true
Spanish omelet would be made with garlic,
instead of onion, but this would be too strong
for ordinary palates.
Page 1870 · 4 recipe records on this page
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
Spanish Ham. — The following is a Spanish cook's recipe for boiling a Spanish ham : — "Put the ham into cold water to soak for sixteen or eighteen hours; scrape and trim it well, putting it into cold water to simmer. Add to the water a tea-cupful of vinegar and a large tea-cupful of brown sugar ; simmer five hours. A pint of sherry wine put into the water instead of the vinegar improves the flavour of the ham."
Spanish Ham (another way).— Soak the ham in cold water for a couple of days before cooking it. Take it up, scrape it well, trim it neatly, put it into a stewpan, with as much cold
SPA
(910)
SPA
water as will cover it, and let it boil gently for an hour. Clean and cut into small pieces a couple of carrots, two onions, and two shallots, and fry them in a little butter with a couple of bay-leaves, a sprig of thyme, a bunch of parsley, and a head of celery. Stir these ingredients over the fire until' they are slightly coloured. Pour upon them as much boiling stock, or, failing this, boiling water, as will cover the ham, and add three or four cloves, half a blade of mace, and a dozen peppercorns. A glassful of light wine may be added, or not. Simmer the ham in the liquor thus prepared tiU it is done enough, and let it remain in it till cold. Take ii; up, trim it in the usual way, and either brush it over with liquid glaze or cover it with bread-raspings. Spanish hams are of three sorts—Bayonne, Montauches, and Grenada hams. Time to simmer the ham in the stock, about four hours. Cost, varying with the size, weight, and condition of the market.
Spanish Olla.— The Spanish OUa, as communicated by Don Felix Antonio de Alvarado, a native of the city of Seville, in Spain, is made as follows:— "The true oUa which they make in Spain is composed of several sorts of meat, as beef, mutton, veal, and bacon ; then put in also the cars and feet of a hog, a pullet, with some sausages; moreover, they put in coleworts, turnips, and Spanish peas, which they call garvanzos. It must all be boiled together for four hours to be a true olla. 'Tis reported of the Marquis Chapin (Ciappoini?) Vitello, an Italian, who was one of the best soldiers that nation ever bred, that he had so great a liking to this sort of olla when he was in Spain, that he never cared to dine at home, but walking about the streets, if he smelt in any citizen's house this sort of victuals, he went in there, and sat down at his table to dine with him. Before he went out, he ordered his steward to pay the charge of the whole dinner."
Spanish Omelet.— Mince finely as much fat and lean ham as will fill a small tea-cup, and add two finely -minced button -onions. Beat six eggs, stir the ham, &c., into them, and fry the omelet in the usual way. A true Spanish omelet would be made with garlic, instead of onion, but this would be too strong for ordinary palates.
Records on this page
Spanish HamSpanish Ham (another way)Spanish OllaSpanish Omelet