Fresh Ham a la Francaise

Ingredients

• Take a small young ham
• a bottle of Rhine wine
• pepper
• salt
• some salad oil
• some bay leaves

Method

1. 1

   Put the ham in a jar with pepper, salt, wine, salad oil, and bay leaves; let stay overnight.

2. 2

   Broil in the gas oven until golden brown.

3. 3

   Put in an iron pot with the wine and oil; let simmer for about three hours.

4. 4

   Remove fat from gravy, dissolve cornstarch in water, thicken the gravy, strain it, and flavor with sherry and more seasoning.

5. 5

   Pour part of the gravy around the platter.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 247. The excerpt below is the record exactly as published.

pepper, salt, some water, onions and carrots, and roast. Garnish with parsley and small apples that have been glazed red and sprin¬ kled with chopped almonds. Serve as a joint for dinner with green vegetables and, potatoes. Roast Loin of Pork ( Longe de Pore rotie) a la Gimo Select a nice fresh loin of pork; wash well and cut the rind off (and if it is too fat, trim part of the fat off); then score the fat in dices; sprinkle with pepper and salt; put in oven and roast until well done — about one and a half to one and three-quarter hours. When done, arrange on a hot platter; remove all the fat from the pan, add a tablespoon flour and then some stock if at hand. If the sauce does not get brown enough, color with a little kitchen bouquet (do not have the sauce too thick). Strain it around the meat; take care not to float the platter. Garnish with parsley. Serve with apple sauce, green vegetables, and potatoes as a joint for dinner. THE SWEDISH, FRENCH, AMERICAN COOK BOOK - 169 Pot Roast of Fresh Ham a l’Americaine Estaufade de Jambon frais a V Americaine Select a nice small ham; wash well, remove the rind, and score the fat — not too deep. Put in a pan with onions, some slices of bacon, some carrots, pepper and salt; brown until thor¬ oughly browned all around; then add two cups stock (if stock is not at hand, water will do) and one cup tomato juice; let simmer with a tight cover until well done — about three hours (turn now and then, take care not to let it burn). In the meantime, cook some scooped-out carrots, turnips, and small white onions and peas, separately in pans. When the ham is ready, place on a hot platter; put a paper frill on the bone; skim all the fat from the pan; add a tablespoon flour and then some stock or water, and three table¬ spoons sherry. Let the sauce simmer for a few minutes, then strain it into another pan; color with kitchen bouquet if not suffi¬ ciently brown; pour the sauce over the meat on the platter; dish the vegetables all around — carrots, onions, peas, turnips — alternate shades. Serve with apple sauce and potatoes as a joint for dinner. Shoulder and loin of pork may be cooked in the same way. Fresh Ham (, Jambon frais) a la Francaise Take a small young ham; remove the rind; trim it well, round and plump; put in a jar with pepper, salt, a bottle of Rhine wine, some salad oil

Cook this with the app: pantry check, scaling, and the assistant.