Bourguignonne (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, Madeira sauce. Y 322 The New Practical Cookery Guide. Bourguignonne — Soaked and braised with Burgundy wine, mirpoix, and served with Bourguignonne garnish and sauce. Broche — Soaked, the rind and bladebone removed and allowed to macerate twelve hours, with sliced carrots, onions, thyme, bayleaves, pepper- corns, coriander seeds, etc., a bottle of sherry, then wrapped in thick greased paper, roasted in front of a good fire (Broche) for about three hours, according to size. Half an hour before cooking is completed make an incision in the paper and pour in the marinating liquor, cover the incision with paste and finish cooking ; when done care- fully remove paper and save all liquor enclosed, which is reduced and mixed with demiglace and served separate. Camerani — Braised and served with sauer
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