Roast Ham

Ingredients

• a ham, of about five pounds
• two bottles of white wine
• a gill of consomme
• a pinch of salt
• a very little pepper
• a little nutmeg
• bread-crumbs

Method

1. 1

   Trim and pare the ham, soak it for two days, changing the water every eight hours.

2. 2

   Then soak it for half a day in white wine.

3. 3

   Roast by a slow fire for about four hours, covering it with thin pieces of larding pork and basting with hot water.

4. 4

   When nearly done, take off the rind, cut it in long points, sprinkle with bread-crumbs, and serve with a hunter sauce.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 43. The excerpt below is the record exactly as published.

Roast Ham. Trim and pare a ham, of about five pounds, soak it for two days, changing the water about every eight hours, after which let it soak for about half a day in two bottles of white wine ; then put it to roast by a slow fire, for about four hours, covering it underneath with thin pieces of larding pork, and basting it often with hot water, ENTREES. 97 which you have put in your pan. When your ham is nearly done, take off the rind within six inches of the knuckle-bone, cut it in long points ; sprinkle the ham on top with bread-crumbs, and serve with a hunter sauce (Art. 97). 264. Ham Toast. Cut the crust from eight slices of bread of medium thickness, spread some butter thickly on top, and a little mustard, then some grated cheese and ham, very little chopped shallot, and some cayenne pepper. Send to the oven for a few moments, or until the cheese is dissolved, and serve immediately. POULTRY AND GAME, WITH ROASTS OF SAME. 265. Broiled Chicken. Take four spring chick- ens, put some alcohol on a plate, light it, and pass your chickens over the flame, to singe off any hair which may remain. Split them in two, clean them, wash them well, and dry with a cloth, flatten them with a cleaver ; broil them on a moderate fire, and, when well colored on both sides, serve them on a very hot dish, on which you have put an ounce of butter, a pinch of salt and pepper, the juice of a lemon, a tablespoonful of chopped parsley, and mix all well together. Serve some water-cresses around them. 266. Broiled Chickens (Deviled). Take three medium-sized spring chickens, prepare them as the foregoing, spread them lightly with a layer of mustard, sprinkle them with bread-crumbs, and broil them on a very gentle fire. To be certain that they are thoroughly done, lift up the thigh, and if not red 9 98 FRENCH DISHES. underneath, they are sufficiently cooked. Serve very hot. 267. Roast Spring Chickens. Clean three or four spring chickens, truss them, put them to roast, sprinkle them with a pinch of salt, and a very little melted butter, with which baste them from time to time. From thirty to thirty-five minutes should be sufficient to roast them. When they are a fine color, remove your skewers, and take a gill of consomme (Art. 1), reduce it on the fire one half, mix it with the drippings of your chicken, strain, pour it over them, and serve with water-cresses around them. 268. Fricassee of Chicken. Clean and wash two chickens, cut off the thighs, legs, wings, and breasts, which put in a saucepan with a quart of water, and blanch them ten minutes ; then put them in cold water for a moment ; after which place them in a saucepan with a pint of consomme (Art. 1), a pint of water, several branches of parsley, inclosing four cloves, four pepper-corns, three branches of thyme, three bay-leaves, and tie all together, add one half ounce of salt, two pinches of pepper, and a little nutmeg

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