(1789). Ham, Roasted On The Spit, Madeira Sauce, Or Marinated And Roasted, White Wine Sauce 'Jambon Roti A La Broche Sauce Madere, On Marine Roti Au Four A La Sauce Au Vin Blanc)

On The Spit

Select a small raw unsmoked ham, remove the aitchbone, saw off the handle joint and suppress the rind and part of the fat. leaving only a layer half an inch in thickness: pare the ham into a round shape, then lay it in brine from two to eight days, and later when needed for use. wash it in plenty of cold water; wipe and envelop the lean parts in a large slice of fat pork: tie up the ham and roast it on the spit, basting it frequently with white wine; serve hot with a sauce-boat of Madeira sauce (No. 492).

Marinated And Roasted In The Oven - White Wine Sauce

Prepare the ham the same as for above, only instead of salting it, place it in a vessel to marinate for two days with white wine and a seasoning of salt, pepper, sliced onions, cloves, minced carrots, parsley leaves, thyme, bay leaf, a little sugar and sweet oil; turn the meat over every three hours. Wrap the ham up with its marinade in several sheets of strong paper and roast it in a moderate oven for three hours and a half. Thirty minutes before serving, unwrap and glaze the surface, strain the stock, remove its fat and thicken it with a little brown sauce (No. 414) and white wine; boil for half an hour remove the fat, dress the ham, have it nicely glazed and pour a little of the sauce under, while serving the remainder in a sauce-boat.

(1790). Ham, With Carrots, Stuffed Tomatoes Or Mushrooms - Braised And ' Glazed (Jambon Braise Et Glace Aux Carottes, Tomates Ou Champignons Farcis)

Have the ham of a young pig freshly salted and smoked: saw off the handle straight, also the hip bone; pare the meats and fat slightly, and lay it to soak in cold water for twelve hours, then drain, scrape well, wash and wrap it in a cloth; lay it in a soup-pot with four times its heighth of water, let it come to a boil, then set it on one side to simmer slowly; add to it carrots, onions, cloves, a bunch of parsley garnished with thyme and bay leaf, and half a bottleful of white wine; allow it to boil for three hours, then drain, remove the cloth and cut off the rind. Lay the ham in a low braziere (Fig. 134) with half a bottleful of Madeira wine, a little brandy, and four tablespoonfuls of meat glaze (No. 402); finish cooking it in a slack oven, basting it often, and when the ham is of a fine color, and the liquid reduced, dress and decorate with a frill (No. 10). Strain and reduce the stock with some espagnole sauce (No. 414); cover the bottom of the dish with a third part of this sauce, serve seperately the other two-thirds in a sauce-boat.

After the ham has been dressed, surround it with a garnishing of carrots cut into small pear-shape, blanched and cooked in stock (No. 194a), then a little sugar added and fallen to a glaze; pour in a little half-glaze sauce ( No. 413), add a piece of butter just when ready to serve.

Stuffed tomatoes (No. 2842), stuffed mushrooms (No. 692), or any other, garnishing maybe substituted, serving with a separate half-glaze sauce (No. 413) with .Madeira.