Halibut, Stewed. — Put the head and
shoulders of a halibut, weighing about five
pounds, into a saucepan, with just as much beer
as will barely cover it. Add an onion stuck with
two cloves, a sprig of parsley, a tea-siioonful and
a half of salt, a tea-spoonful of pcj^pcr, and two
ounces of butter✪ Stewed Halibut rolled in flom-. Let the fish
stew gently until tender, it which will be in
about half an hour. Take it out carefully,
<lrain it, and thicken the sauce with a httle
flom- and butter. Add a tea-spoonful of lemon- I
juice, and a tea-sjioonful of mushroom ketchup.
Let it boil, and pour a little in the dish with |
the fish, and send the rest to table in a tureen.
Probable cost, 6d. or 8d. per pound. Sufficient
for six or seven persons.
Ham, Baked. — A baked ham is much more
delicious than a boiled one, and will keep better.
Put a ham into plenty of cold water for some
hours. If very hard and salt, twenty-four hours
will be necessary ; for an ordinary York ham
from eight to twelve hours is sufficient. Wash
it after soaking in lukewarm water, trim it
neatly, and cut away all the rusty smoked parts.
Cover it with a coarse paste made of flour and
water✪ Baked Ham, and take care to leave no loophole
thi-ough which the gravy can escape. Bake in
a moderate oven. Itemove the paste and skin
while the ham is still hot, cover it with rasp-
ings, and brown it before the fire. Time,
according to the size. A very small ham will
require fully three hours, and a large one five.
The rule is to allow twenty-eight minutes to
every pound up to twelve pounds, and a quarter
of an hour for every pound beyond it. Probable
cost. Is. per pound.
Ham, Baked (another way). — Soak and
prepare the ham as in the last recipe. Put it
in warm water for at least an hour, then lay it
in a deep pie-dish, with a quarter of a pint of
nicely-flavoured stock. Cover it with oiled
paper, and afterwards place a good thick coarse
crust over it, as in the case of a meat pie. Add
a little more stock, if required. Bake in a
moderate oven from three to five hours, ac-
cording to size. The rule is to allow twenty-
eight minutes to every pound up to twelve
pounds, and a quarter of an hour for every
pound beyond that weight. Probable cost, Is.
per pound.
Ham, Baked (German method). — Soak,
wash, and cut off the skin and discoloured parts
of a ham. Strew over it as evenly as possible a
powder made by mixing together a table-spoon-
ful of powdered sage, with a dozen pounded
cloves, and a tea-spoonful of ground pepper.
Cover it all over with a coarse paste at least an
inch thick, and fasten it securely, to prevent the
juice escaping. Bake in a moderate oven, and
let the heat be sustained until the last. Take
off the paste while the ham is still hot, and
glaze or garnish as usual. Time, three to
five hours, according to size. The rule is to
allow twenty-eight minutes to eveiy pound up
to twelve pounds, and a quarter of an hour for
every pound beyond that weight. Probable
cost. Is. per pound.
Ham, Beef {see Beef Hams).
Page 677 · 5 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
Halibut, Stewed. — Put the head and shoulders of a halibut, weighing about five pounds, into a saucepan, with just as much beer as will barely cover it. Add an onion stuck with two cloves, a sprig of parsley, a tea-spoonful and a half of salt, a tea-spoonful of pepper, and two ounces of butter rolled in flour. Let the fish stew gently until tender, in which will be in about half an hour. Take it out carefully, drain it, and thicken the sauce with a little flour and butter. Add a tea-spoonful of lemon- I juice, and a tea-spoonful of mushroom ketchup. Let it boil, and pour a little in the dish with | the fish, and send the rest to table in a tureen. Probable cost, 6d. or 8d. per pound. Sufficient for six or seven persons.
Ham, Baked. — A baked ham is much more delicious than a boiled one, and will keep better. Put a ham into plenty of cold water for some hours. If very hard and salt, twenty-four hours will be necessary ; for an ordinary York ham from eight to twelve hours is sufficient. Wash it after soaking in lukewarm water, trim it neatly, and cut away all the rusty smoked parts. Cover it with a coarse paste made of flour and water, and take care to leave no loophole
through which the gravy can escape. Bake in a moderate oven. Remove the paste and skin while the ham is still hot, cover it with raspings, and brown it before the fire. Time, according to the size. A very small ham will require fully three hours, and a large one five. The rule is to allow twenty-eight minutes to every pound up to twelve pounds, and a quarter of an hour for every pound beyond it. Probable cost. Is. per pound.
Ham, Baked (another way). — Soak and prepare the ham as in the last recipe. Put it in warm water for at least an hour, then lay it in a deep pie-dish, with a quarter of a pint of nicely-flavoured stock. Cover it with oiled paper, and afterwards place a good thick coarse crust over it, as in the case of a meat pie. Add a little more stock, if required. Bake in a moderate oven from three to five hours, according to size. The rule is to allow twentyeight minutes to every pound up to twelve pounds, and a quarter of an hour for every pound beyond that weight. Probable cost, Is. per pound.
Ham, Baked (German method). — Soak, wash, and cut off the skin and discoloured parts of a ham. Strew over it as evenly as possible a powder made by mixing together a table-spoonful of powdered sage, with a dozen pounded cloves, and a tea-spoonful of ground pepper. Cover it all over with a coarse paste at least an inch thick, and fasten it securely, to prevent the juice escaping. Bake in a moderate oven, and let the heat be sustained until the last. Take off the paste while the ham is still hot, and glaze or garnish as usual. Time, three to five hours, according to size. The rule is to allow twenty-eight minutes to every pound up to twelve pounds, and a quarter of an hour for every pound beyond that weight. Probable cost. Is. per pound.
Ham, Beef {see Beef Hams).
Records on this page
Stewed HalibutBaked HamBaked Ham (Another Way)Baked Ham (German Method)Boiled Ham