«MALL MOULDS FOR HA» OR CHICKEX
ME ATS 176
batter and flour. Stir well and boil it down, adding a little
pepper. Strain the sauce again before serving. Just before
^ sending to the table add a little Sherry or Champagne✪ Hot Sauce for Baked Ham.
Ham Boiled in Cider
Wash well a fine ham. Soak it over night in clear spring
water, and in the morning set it to boil in a kettle of hot cider✪ Ham Boiled in Cider.
The kettle should be porcelain, so that the acid of the cider will
not eat the metal and giye a metallic taste to the meat. Boil
slowly five to eight hours, that is, until the ham is thoroughly
cooked, and set to cool in the liquid in which it is boiled.
The cider flavor is finer if a barrel of cider is left out doors
to freeze, and after it is aboat half frozen through^ the heart of
the cider is drawn off f or this boiling. This was done f or hams
used at a supper given by a lawyer to forty or fifty friends.
Some of these men were gourmets, and they aU marvelled at
the *^ Champagne taste '' of the delicious meat. A small bag of
spices — cloves, mace, cinnamon — thrown in the boiling cider
gives added flavor.
Boiled Ham à la Ohsmberlin
Put the ham in a tub of cold water, fleshy part downward,
skin part up, the night before boiling. Next morning put the
ham in a large kettle or pot of cold water to boil. Let the
water get hot gradually and continue to cook the ham in a
slow boil scarcely more than a simmer. At the end of five
hours take the ham out, throw the water out of the pot, and
fili it with fresh cold water. Put the ham back immediately
and let it simmer or boil slowly five hours more. Then add,
according to the money you wish to spend, a gaUon of vinegar,
or a gallon of claret, or Burgundy, or Champagne,✪ Boiled Ham à la Chamberlin then simmer
or boil for three hours more. Then take the ham off, skin it,
and put in a cool place; to prevent the ham from tearing, it is
always safe to sew a piece of cotton cloth tightly round the
176 MBS. SEELY8 COOK BOOK
ham so as to fit it as dose as a giove. This will keep the meat
firm and guard against the neglect of the cook in letting the
water boil too fast.
Virginia Ham
Put the ham in bucket of tepid water and allow it to stand
ali night. In morning put in pot of cold water and allow it
to come to simmer, not boiling, and stew fìve hours. If wine
flavor is wished, make a boiling mixture of one quart of Cham-
pagne, one quart of Burgundy, a pinch of mace, and a pinch of
cloves✪ Virginia Ham. Let the ham stand, after taking it off the stove, in its
juice twenty-four hours.
Ham Mousse ✪ Ham Mousse
Page 100 · 5 recipe records on this page
Presented as published in 1902. 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
«MALL MOULDS FOR HA» OR CHICKEX
browned flour. Stir well and boil it down, adding a little pepper. Strain the sauce again before serving. Just before ^ sending to the table add a little Sherry or Champagne.
Ham Boiled in Cider
Wash well a fine ham. Soak it over night in clear spring water, and in the morning set it to boil in a kettle of hot cider. The kettle should be porcelain, so that the acid of the cider will not eat the metal and giye a metallic taste to the meat. Boil slowly five to eight hours, that is, until the ham is thoroughly cooked, and set to cool in the liquid in which it is boiled.
The cider flavor is finer if a barrel of cider is left out doors to freeze, and after it is about half frozen through^ the heart of the cider is drawn off f or this boiling. This was done f or hams used at a supper given by a lawyer to forty or fifty friends. Some of these men were gourmets, and they aU marvelled at the *^ Champagne taste '' of the delicious meat. A small bag of spices — cloves, mace, cinnamon — thrown in the boiling cider gives added flavor.
Boiled Ham à la Ohsmberlin
Put the ham in a tub of cold water, fleshy part downward, skin part up, the night before boiling. Next morning put the ham in a large kettle or pot of cold water to boil. Let the water get hot gradually and continue to cook the ham in a slow boil scarcely more than a simmer. At the end of five hours take the ham out, throw the water out of the pot, and fill it with fresh cold water. Put the ham back immediately and let it simmer or boil slowly five hours more. Then add, according to the money you wish to spend, a gaUon of vinegar, or a gallon of claret, or Burgundy, or Champagne, then simmer or boil for three hours more. Then take the ham off, skin it, and put in a cool place; to prevent the ham from tearing, it is always safe to sew a piece of cotton cloth tightly round the
ham so as to fit it as close as a glove. This will keep the meat firm and guard against the neglect of the cook in letting the water boil too fast.
Virginia Ham
Put the ham in bucket of tepid water and allow it to stand ali night. In morning put in pot of cold water and allow it to come to simmer, not boiling, and stew fìve hours. If wine flavor is wished, make a boiling mixture of one quart of Champagne, one quart of Burgundy, a pinch of mace, and a pinch of cloves. Let the ham stand, after taking it off the stove, in its juice twenty-four hours.
Ham Mousse
Records on this page
Hot Sauce for Baked HamHam Boiled in CiderBoiled Ham à la ChamberlinVirginia HamHam Mousse