When a piece of cooked smoked ham is at hand it can be made
into a delicious dish. Trim the ham, leaving part of the fat on;
make it in a nice piece, not too large to fit the casserole; slice in
even slices. Then fix vegetables: two cups cut-up carrots, one
cup onions, two cups turnips, one pound mushrooms (each cut
in four if large). Cook all these together, until well done, with
some water, sherry, and salt; strain the juice from the vegetables
and add some stock or water if not enough for two cups. Then
dissolve three heaping tablespoons flour in one cup of stock; strain
this to the hot broth; add pepper and salt to taste and some sherry;
color with kitchen bouquet and flavor with some beef extract if at
hand. Add the vegetables to the sauce, saving a little of the sauce
without vegetables. Put the ham in the dish; pour the vegetables
with the sauce all around; put some of the plain sauce on
top of the ham that shows out of the dish; put in oven and bake
from forty-five minutes to an hour. When done, place the casserole
on a paper doily on a platter; garnish with parsley at one side
and raise the cover of the casserole at the other. Serve hot for
luncheon or dinner as an entree.
THE SWEDISH, FRENCH, AMERICAN COOK BOOK
173
Ham with Mushrooms a la Casserole
Jambon aux Champignons, a la Casserole
Peel and wash two pounds mushrooms and cut in large pieces
(if small leave whole); put in two cups water with half cup sherry,
pepper and salt, to cook for about fifteen minutes. Put a table¬
spoon butter in a saucepan; add two heaping tablespoons flour; add
the juice from the mushrooms; color with kitchen bouquet and flavor
with more sherry to taste. Add the mushrooms to the sauce,
fake two pounds cooked ham, put in a casserole, put the mush¬
rooms and the sauce all around, and bake in oven from forty-five
minutes to one hour. Place the casserole on a paper doily on a plat¬
ter; garnish with parsley at one side and the cover from the casse¬
role at the other. Serve as an entree for dinner or luncheon.
Ham (Jambon) a la John Ericsson
When cooked ham is at hand it can be made into a delicious
dish. Carve in slices, put in a pan with some wine, and braise in
oven until hot. Serve on a hot platter, one slice resting on top of
another, with green vegetables all around and Madeira sauce at the
side.
Glazed Ham (, Jambon glace) a la Jardiniere
Select a very nice small ham; cook for about three hours and
leave in the juice until cold. When cold, take out, remove the
skin, and trim the ham so that it looks dainty; put in oven and
glaze with a brown glaze; let cook until glossy; then carve. Ar¬
range on a platter with macedoine vegetables all around. Put a
paper frill on the bone of the ham and garnish with parsley. Serve
as a joint for luncheon or dinner.
Mousse of Ham in Tomatoes a la Princesse
Mousse de Jambon, aux Tomates, a la Princesse ✪ Ham a la Casserole
Page 253 · 3 recipe records on this page
Presented as published in 1918. 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
When a piece of cooked smoked ham is at hand it can be made into a delicious dish. Trim the ham, leaving part of the fat on; make it in a nice piece, not too large to fit the casserole; slice in even slices. Then fix vegetables: two cups cut-up carrots, one cup onions, two cups turnips, one pound mushrooms (each cut in four if large). Cook all these together, until well done, with some water, sherry, and salt; strain the juice from the vegetables and add some stock or water if not enough for two cups. Then dissolve three heaping tablespoons flour in one cup of stock; strain this to the hot broth; add pepper and salt to taste and some sherry; color with kitchen bouquet and flavor with some beef extract if at hand. Add the vegetables to the sauce, saving a little of the sauce without vegetables. Put the ham in the dish; pour the vegetables with the sauce all around; put some of the plain sauce on top of the ham that shows out of the dish; put in oven and bake from forty-five minutes to an hour. When done, place the casserole on a paper doily on a platter; garnish with parsley at one side and raise the cover of the casserole at the other. Serve hot for luncheon or dinner as an entree.
Ham with Mushrooms a la Casserole
Jambon aux Champignons, a la Casserole
Peel and wash two pounds mushrooms and cut in large pieces (if small leave whole); put in two cups water with half cup sherry, pepper and salt, to cook for about fifteen minutes. Put a table¬ spoon butter in a saucepan; add two heaping tablespoons flour; add the juice from the mushrooms; color with kitchen bouquet and flavor with more sherry to taste. Add the mushrooms to the sauce, take two pounds cooked ham, put in a casserole, put the mush¬ rooms and the sauce all around, and bake in oven from forty-five minutes to one hour. Place the casserole on a paper doily on a plat¬ ter; garnish with parsley at one side and the cover from the casse¬ role at the other. Serve as an entree for dinner or luncheon.
Ham (Jambon) a la John Ericsson
When cooked ham is at hand it can be made into a delicious dish. Carve in slices, put in a pan with some wine, and braise in oven until hot. Serve on a hot platter, one slice resting on top of another, with green vegetables all around and Madeira sauce at the side.
Glazed Ham (, Jambon glace) a la Jardiniere
Select a very nice small ham; cook for about three hours and leave in the juice until cold. When cold, take out, remove the skin, and trim the ham so that it looks dainty; put in oven and glaze with a brown glaze; let cook until glossy; then carve. Ar¬ range on a platter with macedoine vegetables all around. Put a paper frill on the bone of the ham and garnish with parsley. Serve as a joint for luncheon or dinner.
Mousse of Ham in Tomatoes a la Princesse
Mousse de Jambon, aux Tomates, a la Princesse
Records on this page
Ham a la CasseroleHam with Mushrooms a la CasseroleMousse of Ham in Tomatoes a la Princesse