Jambon a la Braise
From The profession of cookery, from a French point of view, 1894
Braised hams are superior to boiled.
Presented as published in 1894. 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 The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 69. The excerpt below is the record exactly as published.
Jambon a la Braise. Hams cooked in the braisiere are very supe- rior to boiled hams. A few vegetables may be placed in the pot, if liked, and half a bottle of wine may be added, but this is quite optional. A leg of fresh pork
Cook this with the app: pantry check, scaling, and the assistant.