Boiled Ham à la Maillot
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 119. The excerpt below is the record exactly as published.
Boiled ham à la maillot. Pâté de bécasses. Woodcock pie. crevisses en buisson. Crayfish. Bombes glacées. Iced bomb. Boiled ham à la Maillot. Soak your ham for twelve hours, wrap it up in a cloth, and boil it in water; when done, place in a braising-pan with a bottle of Madeira or any kind of dry white wine, and simmer for half an hour : serve, garnished with carrots, onions, lettuces, turnips, and French beans
Cook this with the app: pantry check, scaling, and the assistant.