Ham in Burgundy

Ingredients

• 1 smoked ham weighing 9 lbs.
• 1 lb. small onions.
• 1 oz. sugar.
• 1 tablespoonful Madeira.
• 1/2 pint Burgundy.
• A pinch of pepper.
• 1 tablespoonful currant jelly.
• 2 teaspoonsful Liebig's Meat Extract.
• 1/2 pint brown sauce.
• 3 oz. butter.
• A drop or two of lemon juice.

Method

1. 1

   Bone the ham and string it together.

2. 2

   Boil slowly for 4 to 5 hours.

3. 3

   Scald the onions six times.

4. 4

   Brown the butter and sugar, add half a pint of the water in which the ham has been boiled, lemon juice, and Meat Extract, and stew the onions till brown.

5. 5

   When the ham is done, remove the skin, place in a baking-pan, pour over brown sauce and wine, and bake in a hot oven, basting frequently.

6. 6

   Stir currant jelly into the onion sauce and add to the Burgundy sauce.

7. 7

   Serve with vegetables and chestnuts.

Nutrition per serving

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 49. The excerpt below is the record exactly as published.

Ham in Burgundy.) Jbr 12 Persons. Tune of Preparation : 5 hours. I smoked ham weighing 9 lbs. I lb. small onions. I oz. sugar. I tablespoonful Madeira. i^ pint> Burgundy. A pinch of pepper. 1 tablespoonful currant jelly. 2 teaspoonsful Liebig's Meat Extract. i^ pint brown sauce. 3 oz. butter. A drop or two of lemon juice.

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