Ham, Braised (a la Française)
From Cassell's dictionary of cookery, 1892
Serves 1
Time: 3 to 5 hours depending on size.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 678. The excerpt below is the record exactly as published.
Ham, Braised (a la Fran^aise).— Trim, soak, and prepare the ham in the same way as for boiling. Wrap it in a eloth, and put it in a braising-pan with plenty of cold water, three or four gi-een onions, a sprig of parsley and thyme, and four cloves. Calculate the length of time which wiU be required to cook it (see Ham, Boiled), and, when it is d«)ne enough, drain it, and put it into the pan again, with a bottle of Madeira or sherry
Cook this with the app: pantry check, scaling, and the assistant.