Potted Ham and Chicken. — Use cold cooked chicken; pick
the flesh off the bones, and trim off all the skin. Put 2oz.
of butter in a stewpan with a small quantity of powdered
cloves, mace, nutmeg, and white pepper. Place the stewpan
over the fire, and when the butter runs to oil, put in the
pieces of chicken and some small pieces of cooked lean Ham.
Put in also 1 table-spoonful of glaze✪ Potted Ham and Chicken, and stir the mixture
continually until hot. Mince it, place it in a mortar, pound
until quite smooth, and press it into small jars, leaving
a clear jin. space at the top. Pill the jars with clarified
butter, and when it has cooled tie them over.
Roasted Ham. — (1) Select a small Ham, soak it for one hour,
pare the surface, put it in a large saucepan, and cover with
cold water; when boiling, move the saircepan to the side of
the fire and simmer for three-quarters-of-an-hour ; then drain
the Ham, take out the thigh-bone, and peel off the rind. Put
it in a basin, pour in sufficient cooked marinade to cover, and
let it macerate for twenty-four hours, with the pan covered.
Drain the Ham, mask it with a vegetable mirepoix ( see
Mirepoix), cover it with two or three buttered sheets of
paper, place it on a cradle-spit, and roast before a clear fire,
basting occasionally with fat. In three-quarters-of-an-hour’s
Hams— continued.
time mix some of the marinade in the drippings, and baste
the Ham with it. Take the papers off the Ham in another
hour’s time, and roast half-an-hour longer. When cooked,
take it off the spit, and put it on a hot oval dish ; strain the
stock from the dripping-pan, skim off the fat, reduce some of
it to half-glaze, mix with it 1 teacupful of brown sauce✪ Roasted Ham, stir
it over the fire again for two or three minutes, then pour it
over the Ham, and serve with vegetable croquettes in a
separate dish.
(2) Boil and skin a Ham. Mix together 3 breakfast-cupfuls
of grated breadcrumb, 1 breakfast-cupful of grated cheese,
Parmesan for choice, but other cheeses will do. Brown the
Ham lightly in the oven, then take it out, and press upon it
all the breadcrumb mixture that can be made to stick. Put
it in the baking-pan again, and brown it in the oven, basting
occasionally with a little of the fat that runs into the pan.
Cheese mixed with the breadcrumbs gives the Ham a rich
colour and pleasant flavour. The Ham can be eaten either
hot or cold.
(3) Wash a Ham, and boil it for three hours if it is a large
one, and a little less if it is a small one. When the Ham has
been boiled sufficiently, peel off the skin, put the Ham
in a baking-pan, and bake for two hours in a moderate oven.
When done, put it on a hot dish, sprinkle grated breadcrumbs
over, and serve with champagne sauce.
Slices of Ham a la Mayonnaise. — Cut some slices, not too
thin, from the knuckle of a raw Ham, soak them in milk for
one hour, then dry, and fry them in lard, turning so as to
do both sides. When they are cooked, take them out of the
fat, drain, and arrange them on a dish. Put 2 handfuls of
rasped breadcrumbs in the pan with the fat, stir them over
the fire for a few seconds, then pour in 1 wineglassful of
vinegar and a little gravy ; boil the sauce for a few minutes,
mix with it 5 saltspoonful of pepper and 2 teaspoonfuls
of chopped parsley, pour it over the slices of Ham, and
serve.
Page 53 · 2 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
Potted Ham and Chicken. — Use cold cooked chicken; pick the flesh off the bones, and trim off all the skin. Put 2oz. of butter in a stewpan with a small quantity of powdered cloves, mace, nutmeg, and white pepper. Place the stewpan over the fire, and when the butter runs to oil, put in the pieces of chicken and some small pieces of cooked lean Ham. Put in also 1 table-spoonful of glaze, and stir the mixture continually until hot. Mince it, place it in a mortar, pound until quite smooth, and press it into small jars, leaving a clear jin. space at the top. Fill the jars with clarified butter, and when it has cooled tie them over.
Roasted Ham. — (1) Select a small Ham, soak it for one hour, pare the surface, put it in a large saucepan, and cover with cold water; when boiling, move the saucepan to the side of the fire and simmer for three-quarters-of-an-hour ; then drain the Ham, take out the thigh-bone, and peel off the rind. Put it in a basin, pour in sufficient cooked marinade to cover, and let it macerate for twenty-four hours, with the pan covered. Drain the Ham, mask it with a vegetable mirepoix ( see Mirepoix), cover it with two or three buttered sheets of paper, place it on a cradle-spit, and roast before a clear fire, basting occasionally with fat. In three-quarters-of-an-hour’s
Hams— continued.
time mix some of the marinade in the drippings, and baste the Ham with it. Take the papers off the Ham in another hour’s time, and roast half-an-hour longer. When cooked, take it off the spit, and put it on a hot oval dish ; strain the stock from the dripping-pan, skim off the fat, reduce some of it to half-glaze, mix with it 1 teacupful of brown sauce, stir it over the fire again for two or three minutes, then pour it over the Ham, and serve with vegetable croquettes in a separate dish.
(2) Boil and skin a Ham. Mix together 3 breakfast-cupfuls of grated breadcrumb, 1 breakfast-cupful of grated cheese, Parmesan for choice, but other cheeses will do. Brown the Ham lightly in the oven, then take it out, and press upon it all the breadcrumb mixture that can be made to stick. Put it in the baking-pan again, and brown it in the oven, basting occasionally with a little of the fat that runs into the pan. Cheese mixed with the breadcrumbs gives the Ham a rich colour and pleasant flavour. The Ham can be eaten either hot or cold.
(3) Wash a Ham, and boil it for three hours if it is a large one, and a little less if it is a small one. When the Ham has been boiled sufficiently, peel off the skin, put the Ham in a baking-pan, and bake for two hours in a moderate oven. When done, put it on a hot dish, sprinkle grated breadcrumbs over, and serve with champagne sauce.
Slices of Ham a la Mayonnaise. — Cut some slices, not too thin, from the knuckle of a raw Ham, soak them in milk for one hour, then dry, and fry them in lard, turning so as to do both sides. When they are cooked, take them out of the fat, drain, and arrange them on a dish. Put 2 handfuls of rasped breadcrumbs in the pan with the fat, stir them over the fire for a few seconds, then pour in 1 wineglassful of vinegar and a little gravy ; boil the sauce for a few minutes, mix with it 5 saltspoonsfuls of pepper and 2 teaspoonfuls of chopped parsley, pour it over the slices of Ham, and serve.
Records on this page
Potted Ham and ChickenRoasted Ham