Fried Bacon. — Cut bacon in thin slices and fry ; some like it
crisp, others fry only till transparent ; fry eggs in same pan and
serve one on each slice. Or fry tart apples, either quartered or
sliced crosswise and cored, in the fat ana serve them on the slices of
bacon, which have been kept hot in oven. Rashers of Bacon are
thin strips of bacon, about an eighth of *an inch thick and three or
four inches long, fried until transparent. The French serve them
laid over beefsteak, roast beef, game, etc., and they are often served
for breakfast with fried liver.
Baked Ham.— Put the ham in water at least twelve hours be-
fore baking. Skimmed milk or milk and water is preferred by
many to water for soaking hams. When ready to cook wipe the
ham dry, trim away any rusty plaoes, and cover it with a coarse
paste of flour and water to keep the gravy in, place in pan on trivet,
gut in oven and bake from four to six
ours, according to size, or allow fifteen
minutes for each pound. When ready to
serve take off paste and skin, cover with
bread or cracker crumbs seasoned with salt and pepper✪ Baked Ham, and as soon
as browned take up and garnish the knuckle with a P&p^f MU. Ham
is sometimes roasted plainly, as directed in Roasted^Mleats. dredging
well with flour, bread-crumbs or cracker dust, but is mucn sweeter
and nicer if the juices are confined by a paste as above.
HBA.TB. 433
Stuffed Ham is prepared by making deep incisions in the ham with
a sharp knife and filling. them with a bread stuffing, eeaeoned with
onion, ^ound sage, celery seed and thyme or with a dressing made
by mixing a quarter pound fresh pork chopped very fine, two tablef-
flpoons powdered sage, one of black pepper, teaspoon cloves, all-
spice, and cinnamon and an onion chopped very fine, moistening
with pepper vinegar. Put the ham on trivet, sift flour thickly over
andif pan is deep fill half full of water. Bake as above, basting as
other roast meats. Or wash and scrape skin till very white, cut out
a piece from thick part fuse for frying), leaving the skin on the bam
as far as possible, as it makes a casing for the stuffing ; put in a boil-
er and steam for three hours ; take out and score in thin slices all
around the skin ; fill the space cut out with a stuffing made of bread-
crumbs, same as for poultry, only not quite bo rich, seasoned rather
highly with pepper and sage, wrap around a strip of cotton cloth✪ Stuffed Ham to
keep in place, and bake in an oven one and a half hours, turning
so as brown all eides nicely. The last half hour sift lightly with
powdered sugar and cinnamon.
Soiled Ham. — Soak the ham as for baking, and add to the water
in which it is to be boiled a pint vinegar two or three bay leaves and
little bunch thyme andoarsley. Othera'Iike the flavor of parsley,
turnips and onions. The ham may also be stuffed as directed in
Baked Ham. If it is to be served cold let the ham remain in the
wateruntil nearly cold, but do not leave overnight. Remove the
rind and with a cloth absorb as
much grease from it as possible;
then sprinkle with bread-crumbs,
cut any figure fancied upon it,
.. with a sharp knife, ornament with
I a paper frill and croutons or veg-
etable flowers, (see Garnishes^,
and serve with a garnish of aspio
o>niid»i Bu, Jelly. If an ordinary i)oiler ia
Page 369 · 2 recipe records on this page
Presented as published in 1890. 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
Fried Bacon. — Cut bacon in thin slices and fry ; some like it crisp, others fry only till transparent ; fry eggs in same pan and serve one on each slice. Or fry tart apples, either quartered or sliced crosswise and cored, in the fat ana serve them on the slices of bacon, which have been kept hot in oven. Rashers of Bacon are thin strips of bacon, about an eighth of an inch thick and three or four inches long, fried until transparent. The French serve them laid over beefsteak, roast beef, game, etc., and they are often served for breakfast with fried liver.
Baked Ham.— Put the ham in water at least twelve hours before baking. Skimmed milk or milk and water is preferred by many to water for soaking hams. When ready to cook wipe the ham dry, trim away any rusty plaoes, and cover it with a coarse paste of flour and water to keep the gravy in, place in pan on trivet,
put in oven and bake from four to six hours, according to size, or allow fifteen minutes for each pound. When ready to serve take off paste and skin, cover with bread or cracker crumbs seasoned with salt and pepper, and as soon as browned take up and garnish the knuckle with a paper frill. Ham is sometimes roasted plainly, as directed in Roasted Meats. dredging well with flour, bread-crumbs or cracker dust, but is mucn sweeter and nicer if the juices are confined by a paste as above.
HBA.TB. 433
Stuffed Ham is prepared by making deep incisions in the ham with a sharp knife and filling. them with a bread stuffing, seasoned with onion, ground sage, celery seed and thyme or with a dressing made by mixing a quarter pound fresh pork chopped very fine, two tablespoons powdered sage, one of black pepper, teaspoon cloves, allspice, and cinnamon and an onion chopped very fine, moistening with pepper vinegar. Put the ham on trivet, sift flour thickly over andif pan is deep fill half full of water. Bake as above, basting as other roast meats. Or wash and scrape skin till very white, cut out a piece from thick part fuse for frying), leaving the skin on the bam as far as possible, as it makes a casing for the stuffing ; put in a boiler and steam for three hours ; take out and score in thin slices all around the skin ; fill the space cut out with a stuffing made of breadcrumbs, same as for poultry, only not quite so rich, seasoned rather highly with pepper and sage, wrap around a strip of cotton cloth to keep in place, and bake in an oven one and a half hours, turning so as brown all sides nicely. The last half hour sift lightly with powdered sugar and cinnamon.
Boiled Ham. — Soak the ham as for baking, and add to the water in which it is to be boiled a pint vinegar two or three bay leaves and little bunch thyme and parsley. Othera'Iike the flavor of parsley, turnips and onions. The ham may also be stuffed as directed in Baked Ham. If it is to be served cold let the ham remain in the water until nearly cold, but do not leave overnight. Remove the rind and with a cloth absorb as much grease from it as possible; then sprinkle with bread-crumbs, cut any figure fancied upon it, .. with a sharp knife, ornament with a paper frill and croutons or vegetable flowers, ([illustration: see Garnishes], and serve with a garnish of aspic or milk Jelly. If an ordinary i)oiler ia
Records on this page
Baked HamStuffed Ham