Fresh Ham
From Cookery, 1897
Add vinegar and chopped eschalots and parsley to gravy if desired.
Presented as published in 1897. 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 Cookery (1897) by Marguerite Ninet, page 38. The excerpt below is the record exactly as published.
Fresh Ham. — This makes a capital joint, and a pleasant change from the ordinary smoked article which is generally eaten cold. Remove the skin very carefully, so as not to disfigure the fleshy part, then soak it for three days in the following pickling mixture : White cooking wine, a little salt, peppercorns, a couple of onions, one studded with cloves, two bay- leaves, a root of garlic, and a little sage
Cook this with the app: pantry check, scaling, and the assistant.