Bayonnaise (Ham)
From The new practical cookery guide, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 124. The excerpt below is the record exactly as published.
Jambon (Ham). A V Anglaise — Soaked and braised, served with spinach and Madeira sauce. Bayonnaise — Soaked and braised with white wine, stock, etc., served with rice pilaff mixed with dice of tomatoes, sliced mushroom, and fried French sausages
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