French Receipt for Boiling a Ham

Name: French Receipt for Boiling a Ham
Yield: 8 servings
Ingredients: a ham; two parts of cold water; one part of light white wine; four or five carrots; two or three onions; a large bunch of savoury herbs; the smallest bit of garlic

From Modern cookery, in all its branches, 1884

Serves 8

Cider can be used as a substitute for white wine.

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 Modern cookery, in all its branches (1884) by Eliza Acton, page 242. The excerpt below is the record exactly as published.

FRENCH RECEIPT FOR BOILING A HAM. Jfter having soaked, thoroughly cleaned, and trimmed the ham, put over it a little very sweet clean hay, and tie it up in a thin cloth ; place it in a ham kettle, a braising pan, or any other vessel as nearly of its size as can be, and cover it with two parts of cold water and one of light white wine (we think the reader will perhaps find cider a good substitute for this) ; add, when it boils and has been skimmed, four or five carrots, two or three onions, a large bunch of savoury herbs, and the smallest bit of garlic

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