Ham a la Printaniere

Ingredients

• a fine ham, properly cured
• wine
• water
• big vegetables
• Espagnole sauce

Method

1. 1

   Soak the ham if too salty, then boil with wine and water, adding vegetables.

2. 2

   Simmer gently for three hours.

3. 3

   Trim and serve with spinach and potatoes, garnished with Espagnole sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 120. The excerpt below is the record exactly as published.

Espagnole sauce must be served, that is, not too thick, but juicy, beaten well and thinned with a good stock and some Madeira, as well as with the liquor of the truffles. This sauce is sent up separately. Saddle of Venison, Larded and Roasted. A saddle of venison, not too high, and well roasted, always makes a distinguished dish, even in countries abounding with this game. Nowhere is venison finer or of a more delicate flavor than in England; nowhere either is it more esteemed and sought after. However, in England the haunch of venison is more generally eaten, that is to say, the leg of the animal to which a part of the saddle adheres; but in Germany, in Russia, and even in France, the saddle of red deer or of fallow deer is very often served, and it. is more often larded; for, the filets of venison are not always covered with fat. In order to eat vension in perfection, it must be mortified to a certain degree, for without this morti- fication the flesh will be found less delicate. Artistic Cookery 213 If the buck be fat, the saddle should be cooked without being larded, and without removing the fat from the filets, as this fat is generally much esteemed; but if the filets are not covered with a thick coat of fat, the skin is removed, and the flesh larded with bacon. In such conditions the saddle may either be roasted on the spit, or baked in the oven. It must be basted with butter whilst cooking. A saddle of venison may be served with a piquant sauce, with poivrade or venison sauce, with gravy, or currant jelly; but it is often served with gravy in the dish, and some venison sauce can be served separately. When a saddle of venison is served carved, the filets should first be removed, then cut slanting, put back into their places, and glazed with a paste-brush. A Nice Large Noix of Veal is not one of the least estimable dishes, nor one of the Ifjist choice, if the meat is nice, fat, white, and delicate, cooked to the exact point, and well glazed. In England some salt meat is generally served with removes of veal. The noix represented in the plate is select, voluminous, and with all the te'tine adhering to it. The meat is larded with bacon, the piece secured in an oval shape, with a string, cooked with little liquid, and nicely glazed; it is dished up on a foundation of cooked meat, cooled under a press, and glazed at the entrance of the oven; this foundation is neces- sary, to heighten the form and aspect of the piece. It is sur- rounded with groups of vegetables, cooked in water, or glazed; cauliflowers, carrots, green peas, French b^ans. Two skewers of vegetables are inserted in the meat on each side. The bottom of the dish is masked with good gravy, the dish itself placed on a hot-water dish. With this remove is served a brown sauce, slightly thickened, and worked with the residue, freed of the fat, of the noix of veal. 214 Artistic Cookery A Fine Sirloin of Beef, the produce of a young ani- mal carefully fattened and just sufficiently developed, is a most captivating picture for a connoisseur; but the joint must have hung sufficiently long to have acquired the wished-for tenderness; and it is of the highest importance that it should be roasted on the spit, and attended to with the utmost care. Beef, even when taken from a young animal, is always tough, dry, and without aroma, if it has not hung the proper time. The most perfect beef may be- come dry and tasteless, by not observing the proper medium between its being too much over, or underdone. The sir- loin represented in the plate, is served on the filet mignon — optical exigencies alone have induced me to present it thus — but I have no intention of giving it as a rule. Every practitioner knows, that in England sirloins of beef intend- ed for great dinners, are always served with the large filet underneath. Ham a la Printaniere. A fine ham, properly cured, boiled with care, prettily ornamented, and trimmed with a nice sauce, is certainly a most excellent re- move. If a ham is not sufficiently dissalted, it is placed in a kettle, and covered with cold water: the kettle is set over the fire, where it remains till the water boils. When this takes place, the ham is drained, then placed back into the kettle, moistened with wine and water, set on the fire, and garnished with a few big vegetables

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