Ham

Ingredients

• Soak the ham overnight
• one onion, sliced
• one carrot, sliced
• one turnip, sliced
• half a dozen cloves
• eight peppercorns
• one bay leaf
• one pint of cider or two tablespoons of strong vinegar

Method

1. 1

   Simmer ham with vegetables and spices for four hours.

2. 2

   Remove skin, sprinkle with cracker crumbs and brown sugar, and brown in the oven.

3. 3

   Reduce cooking liquid for sauce.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 140. The excerpt below is the record exactly as published.

one onion sliced. Fifteen minutes before you dish it add two sliced potatoes. When done dish the meat. Rub together one tablespoon of suet and three table- spoons of flour, and stir them into the boiling stew. Season to taste and serve in a tureen, reserving enough vegetables to garnish the meat. To Stew Fresh Beef Four pounds fresh beef, free from bone, one pound potatoes, one pound fresh or canned tomatoes, half pound onions, quarter pound carrots, pepper and salt. Boil three hours. It is not necessary to use the choice parts of beef for a stew. Cut meat into pieces about two inches square; cut vegetables into small pieces; put the meat into a pot with enough cold water to cook it; add a tablespoon of salt. Cover closely; put the pot over the fire to simmer, skim carefully. When the stew has simmered for two hours put in the prepared vegetables; season with pepper and salt. Simmer one hour longer, stirring occasionally. When done serve in a hot dish. If it is desired to serve the potatoes whole, put them into the pot twenty or thirty minutes before the stew is cooked. If the water gets too low, replenish carefully with boiling water. If the liquor of the stew is not sufficiently thick, stir into it two tablespoons of blended browned flour. A bay leaf to every pound of meat may be put into the pot of cold water with the meat. Stew mutton, lamb, veal and fresh pork as above. The bones of mutton and veal, if small, need not be removed. Add thin slices of fat pork or bacon to a veal stew. The onions may be fried brown before they are put into the stew. Too much water is commonly used in making stews. They should be thick rather than thin. Meats, Fowl, Entrees, Gravies and Fillings 273 Meat Pie Chop pieces of beef, veal, or lamb, or all three, and make a layer in the bottom of baking-dish with thin slices of tomatoes, a very little onion; season nicely; add bits of butter and rolled soda biscuits; repeat this until the dish is nearly full, then pour a cup of water into it and cover with a crust made of one pint of flour, into which you have sifted four teaspoons of baking powder, butter size of an egg and sufficient water. Hamburg Steak With Broiled Tomatoes and Macaroni Chop a pound and a half of round steak. Saute half a green pepper, chopped fine, in a tablespoon of butter, add this to the meat with a teaspoon and a half of salt and a few drops of onion juice. Press into a compact oval shape about an inch and a half thick, keeping the edges and centre of equal thickness. Brush a broiler generously with bacon fat or dripping and put in the meat carefully. Cook each side one minute, holding close to a brisk fire, then five or six minutes at a little distance, turning each ten seconds. Turn from the broiler on to a hot platter and spread with two tablespoons of butter, creamed with a little fine chopped parsley. Surround with macaroni in cream sauce and broiled tomatoes. Cannelon Beef Two pounds of steak chopped fine, a little grated nutmeg, tablespoon of Worcestershire sauce, teaspoon of salt, pinch of pepper, one beaten egg, half a cup of bread crumbs, soaked, strained, and wring dry in a cloth, mix thoroughly and shape into rolls. Bake about thirty-five minutes, basting every five minutes with bacon, salt pork or hot water. Serve with tomato sauce. Ham to Fry Cut the slices thin, remove the skin, put them into a hot frying pan and turn them until a little brown; be very careful not to burn them; when done serve in a hot dish. Broiled Ham Slice thin, take off the skin, place on gridiron over a hot fire; turn so as not to burn, the ham will cook sufficiently in three or five minutes. 274 The Toronto Cook Book Sausage With Apple Sauce Wash sausages clean and prick with fork; brown in oven or in a frying-pan on top of stove; make a syrup of a cup and a half of sugar and water; place in this very carefully six tart apples, pared, cored and sliced in rings; drain from the syrup and serve with sausage in the centre of dish. The syrup may be cooled and used as a jelly. Filling for Peppers Two cups chopped meats, veal, ham, chicken, beef, or cold boiled rice, one cup milk, one-quarter cup butter, two eggs, two tablespoons flour; cook the milk, butter and flour; then add the chopped meat, salt and pepper and let cook on back of stove; when nearly done, add the eggs. This may be used either for pepper or patty shells. If rice is used, take a tablespoon of cream; and season as above. Ham Soak the ham overnight and thoroughly wash and scrape it. Slice one onion, one carrot and one turnip, and put them into a kettle, add half a dozen cloves, eight peppercorns and one bay leaf, put in the ham, cover with cold water and let simmer four hours, then add one pint of cider or two tablespoons of strong vinegar

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