A guide to modern cookery

After having soaked it in cold water for six hours, brush it and remove the pelvic bone; put it into a stewpan of cold water, and set to boil. This done, keep the water just simmering, that the ham may cook after the poaching method. There is no need of any seasoning or aromatic garnish. As often as possible, leave the ham to cool in its cooking-liquor. If the ham is to be braised, take it out of the water thirty minutes before it is cooked. Skin it; clear it of any superfluous fat, and put it in a braising-pan, just large enough to hold it, with two-thirds pint of some such wine as Madeira, Port, Xeres, Chypre, &c. Select the wine in accordance with the title of the dish on the menu. Having thoroughly sealed down the lid of the pan, put it in the oven, and continue the cooking of the ham gently for one hour, turning it over from time to time during the operation. If it have to reach the table whole, glaze it at the last moment. Its usual adjunct is a light and highly seasoned half-glaze sauce, combined with some of the braising-liquor, cleared of all grease. 1416—JAMBON À LA CHANOINESSE Having poached the ham as explained above, braise it in white wine, adding thereto three oz. of mushroom parings. Dish and send separately a garnish of large, fresh noodles, cohered with butter and a Soubise purée, and completed with a julienne of truffles. Serve separately a half-glaze sauce, combined with the braising-liquor, cleared of all grease and reduced. 1417—JAMBON À LA CHOUCROUTE Completely cook the ham by poaching; skin and trim it. If served whole, send, separately, some braised sauerkraut and potatoes, freshly cooked a l’anglaise. Serve a half-glaze sauce with Rhine wine at the same time. If served already carved, arrange the slices in a circle on a round dish; put the sauerkraut in their midst, and border with the potatoes. Serve, separately, the same sauce as before. 1418—JAMBON À LA MAILLOT Poach the ham; braise it, and glaze it at the last moment. Set it on a long dish, and surround it with the following garnish, arranged in alternate heaps:—Carrots and turnips, cut to the shape of large, elongated olives, cooked separately in consommé, and glazed; small onions cooked in butter; braised and trimmed half-lettuces; peas and French beans cohered with butter separately. Serve apart a thickened gravy combined wath some of the braising-liquor, cleared of all grease. 1419—JAMBON À LA PRAGUE SOUS LA CENDRE Poach the ham and drain it on a dish. Remove the skin and all the black, outside parts. Prepare a piece of patty paste large enough to enclose the ham. Besprinkle the surface of the ham with powdered sugar; glaze quickly at the salamander, and place the ham (glazed side undermost) on the layer of paste. Draw the ends of the paste towards each other; seal them together, with the help of a little moisture, in such wise as to enclose the ham completely; turn the latter over, and put it on a tray with the sealed side of the paste lying underneath. Guild and streak, make a slit in the middle of the paste for the escape of steam, and put the joint in the oven. Leave it there until the paste is dry and well coloured. After taking the ham out of the oven, inject into it, through a previously pared hole, a large wineglassful of Port wine or Sherry. Stop up.the hole with a little pellet of paste; dish, and serve immediately. Serve at the same time a garnish of Gnochi, spinach, or Soufflé au Parmesan (No. 2295A). The best adjunct to Prague ham is a very light glaze prepared with Port wine, and buttered at the last minute. 1419a—JAMBON DE PRAGUE À LA METTERNICH Prepare a ham “‘sous la cendre’’ as described above.