Braised Ham
From The encyclopaedia of practical cookery, 1892
Serves 8
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 43. The excerpt below is the record exactly as published.
Braised Ham. — (1) Put a trimmed Ham into cold water, and let it remain for two days ; then wrap it in a cloth, put in a braising-pan, cover well with water, and simmer till done ; drain, trim, and put it in another stewpan, with a bottle of Madeira wine poured over ; place the cover on the stewpan, and simmer for half-an-hour. Take out the Ham and glaze it. Make a rice socle not quite as large as the Ham, put on a dish, place the Ham on it, and garnish round the socle with plain-boiled vegetables, such as carrots, onions, cabbage-lettuces, and French beans. Decorate five silver skewers with round discs of carrot and other vegetables, stick them in the thick meat of the Ham, and serve with Madeira sauce in a sauce-tureen. (2) American.— Select a lean Ham, partly bone it, without going to the first joint of the thin end, saw the shank- bone, trim the meat, and soak the Ham in water for twelve hours. Tie it in a cloth, put in a large saucepan, co.ver with water, and boil for four hours with a few cloves, pepper- corns, and sweet herbs, excepting bay-leaves. Take the Ham out when cooked, drain it, peel off the rind, put the Ham in a narrow braising-pan, pour a bottle of Madeira wine over
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Cook this with the app: pantry check, scaling, and the assistant.