Baked Ham

Ingredients

• smoked ham
• cold water
• yolk of egg
• very fine bread crumbs

Method

1. 1

   Wash the ham very clean, put it in a kettle with cold water, boil slowly according to weight, allowing fifteen minutes to every pound; take out the ham, remove the skin, paint it with yolk of egg, sprinkle with bread crumbs, and roast in the oven until brown, basting with cooking wine.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 23. The excerpt below is the record exactly as published.

yolk of egg, then roll them in either very fine bread crumbs or cracker dust which has been seasoned with pepper and salt, and fry a nice brown in drippings or lard ; make the fkt boiling hot before you put the meat in it, garnish with parsley, and eat them with mushroom catsup or Worcester- shire sauce. Lamb's Liver. Out it in slices half an inch in thickness, beat the yolks of two eggs, dip the slices of liver in the egg, cover them with cracker dust seasoned with pepper and salt, and fry them in hot drippings or half lard and half butter. * Veck or Shoulder of Lamb Stewed. Brown the lamb in drippings, season with pepper and salt, pour over it two quarts of cold water, and stew slowly an hour and a half or until tender, letting the water gradually stew awayi then add a wine-glass of tomato catsup and a teaspoonfrd of browning, thicken with browned flour, pour the gravy over the meat and serve. * Hutton or Lamb Cutlets. Slices from the leg half an inch in thickness, broil them over a bright fire on a gridiron, turn them frequently : when done put them on a hot dish, season with pepper and salt, butter them l^bntiflilly and serve with current jelly. * To warm over Cold Mutton or Lamb. Out in thin slices, season with pepper and salt, lay the slices in a stew-pan with the remains of cold gravy, and two or three ftablespoonsfrd of tomato catsup and simmer slowly unUl the meat is very hot If you have no grav7 left over, put the bones §2 GOOKEB T FROM EJPEBIENCE. and trimmings into a stew-pan, oover with oold water, and boO them for an hoar before yon are ready to warm, the meat, then strain through a oullender, thioken with browned flonr, add the eatsup, and lay in the meat. * lamb's Kidneys. Gut the kidneys in small pieoes \ for six or eight kidneys, p«l in a stew-pan, batter the size of an egg, a wine-glass of water, a tabkspoonfol of floar, salt and pepper, a glass of wine, pat tlie kidneys in the pan, stew them five minntes, and serve in a hot eerered dish. FOBK * Leg of Pork Staffed and Eoasted. Proeore a leg of yoang pork weighing seven or eight poandS| wash it clean, score the skin across, so that it will all be marked oat in slices ; prepare a filling with a pint of fine bread-crnmbs, seasoned with black pepper and salt, a tablespoonfdl of dried sage rnbbed fine, two teaspoons of sweet marjoram, and one of sweet bisil, an onion chopped fine, a banch of parsley ditto, and a pieee of batter the sise of an egg melted and poured over, mix all well together, make an incbion through the leg parallel with the bone, fill with the dressing, secure it with skewers, season the outside of the leg with pepper and salt, dust with flour, rab with ine sage, put it in a dripping-pan with a little hot water, roMt two and a half hours, basting it frequently, when done, make a gravy with the drippings thickened with browned flour, add a li^e hot water, boil up, pour a little over the leg, serve the reasainder in a sauce-boat. Serve with apple sauce. * Baked Ham. Wash a smoked ham very clean, put it in a large kettle with •old water, boil rfowly, according to weight, allowing fifteen ninates to every pound, take out the ham, remove the skin, trim off all the black and smoked parts, paint it all over with yolk ef egg, sprinkle thickly with veivr fine bread crumbs, put it in MJEATti. 58 tfie oven in a dripping-pan, baste it f^o or three timei witli good oooking wine, and roaat it nearly an hour, or until a ine brown all over, trim the knuckle with fringed writing paper and Berye hot. If to be eaten cold, let the ham remain in the water it was boiled in until oold, then skin it and proeaed as aboTe. Soast Pig. A pig to roast whole should be at least four weeks old. Out it open lengthwise, take out the entrailsi wash the pig yery clean, and let it lie in salt and water for twenty minutes to draw out the blood ; wash very clean the liver and heart, and put them in a small stew-pan, season with pepper and salt, add a large onioui out in quarters, and cover with cold water

Cook this with the app: pantry check, scaling, and the assistant.