Roast Ham

Ingredients

• soak the ham for twelve hours in water
• soak for twenty-four hours in white wine
• sliced onions
• carrots
• parsley
• laurel-leaves
• thyme

Method

1. 1

   Soak the ham for twelve hours in water; place it in a deep dish or earthenware pan, and soak for twenty-four hours in white wine, seasoned with sliced onions, carrots, parsley, laurel-leaves, and thyme.

2. 2

   Cover the pan with a cloth, and press on the lid very tight to prevent the air getting in.

3. 3

   Roast the ham, basting with the wine in which it was soaked.

4. 4

   When sufficiently done, dish it up on a purée of spinach.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 47. The excerpt below is the record exactly as published.

laurel-leaves, thyme, and a lump of lard or fresh butter, if for fast days use olive oil; boil over a quick fire until reduced a third ; if the wine catches fire, it will greatly improve the flavour of the sauce. When used for cooking fish or crayfish, see that the court-bouillon is boiling before putting them in, and have sufficient quantity to cover the fish thoroughly. A cheaper manner of preparing the sauce is by using equal quantities of vinegar and water instead of white wine, and by omitting some of the vegetables. Glazed shoulder of lamb. Bone your shoulder, lard the top part of it, and skewer into any shape preferred. Cook the same as fricandeau of veal (see 11th of May), reduce the sauce in which it has been braised, and glaze the shoulder with it. 110 THE 366 BILLS OF FARE. APRIL r9 Potage à la purée de poireaux. Purée of leeks. Brandade de morue. Cream of salt cod. Cotelettes de mouton à la jardinière, Mutton cutlets à la jardinière, Poulet rôti. Roast chicken. : Macaroni au gratin. : Maccaroni cheese. Lpinards au sucre. Sweet spinach. . Cream of salt cod. Soak a nice piece of salt cod for twenty-four hours in fresh water, boil it in cold water, and when done, skin and bone it carefully, break into small pieces, and warm in melted butter, a little olive oil, chopped garlic and parsley, stir with a wooden spoon until it becomes a thick cream, moistening from time to time with either olive oil, butter, or milk. Unless great care is taken to stir the whole time, the fish will not dissolve as it ought. Mutton cutlets à la jardinière. Trim your cutlets, cover them with slices of bacon, and cook them in a stew-pan with a little stock. When done, take out the cutlets, and boïl some bottomsof artichokes, salsifis, carrats, and turnips in the same stock, and leave on the fire to simmer until the vegetables have absorbed all the gravy; clear off all grease, and pour the vegetables over the cutlets, which have been kept hot TE 366 BILLS OF FARE. TU a NS LUN APRIL 20. MENU EN MAIGRE. BILL OF FARE FOR FAST DAY. Potage à la purée de navets. Purée of turnips. Raïe au beurre noir. Skate with black butter sauce, Vol-au-vent de légumes. Vol-au-vent of vegetables. Goujons frits. Fried gudgeon. Haricots verts à l'anglaise, French beans à l'anglaise. Pommes en croustade, Open apple tart. Salt cod with black butter sauce. Soak your cod for twenty-four hours in fresh water, boil in cold water. When done, place on a dish, cover with black butter sauce, and garnish with fresh parsley. French beans à l’Anglaise. Cut up your beans, boil them in salt and water, drain, and pour into a vegetable dish, on to a large lump of fresh butter, sprinkle with chopped parsley, and serve very hot. Open apple tart. Line à plain mould with short paste, brush some yolk of egg over it, and bake until a golden colour, turn it out, and fill the case half full of apple marmalade (see 31st of January), place some whole stewed apples on it, garnish them with apricot jam and dried cherries, surround the tart with pieces of apple jelly and apricot jam, and serve, TI2 THE 366 BILLS OF FARE. APRITEN2r Potage croûte au pot. Soup with bread-crusts. Jambon à la broche aux épinards. Roast ham and spinach, Salmis de cuisses de canetons. Salmis of duck’s thighs. Anguille rôtie à la sauce verte. Roast eel with green sauce. Asperges en branches. Asparagus. Pouding à la d’Orléans. Orleans pudding. Roast ham. Soak the ham for twelve hours in water; place it in a deep dish or earthenware pan, and soak for twenty-four hours in white wine, seasoned with sliced onions, carrots, parsley, laurel- leaves, and thyme

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