367. How To Braise A Ham In The French Fashion

It is prepared for cooking in the same manner as in the preceding receipt, but when cleaned it is placed upon a layer of new hay, which has previously been laid evenly upon a clean white cloth, which should also be thin, that the flavour of the braise may be imparted. It is then placed in a stewpan, with two parts water to one part via ordinaire, or any light white wine, and suffered to come to a boil. The scum must be removed, and then vegetables added, four carrots, three onions, a faggot of herbs, and, if approved, a little corn of garlic, perhaps less of that powerfully flavoured root. Simmer from three hours and a half to six, according to the weight; when tender it is enough. The skin should then be stripped off carefully, and bread raspings strewed over it. Powdered herbs, or parsley chopped very fine, are sometimes mixed with the raspings, but taste must regulate its admission or omission.

368. How To Braise A Ham

Put the ham into water the night previous to cooking, and next day wash it in warm water, trim it by cutting away all the yellow fat and rusty parts; take off the knuckle, and pare down all the under part; put it in a stewpan, and just cover it with water; lay in a slice of beef cut into pieces, a few onions, a faggot of sweet herbs, three small carrots, and a little allspice; simmer from three to six hours, it must depend entirely upon the size and weight. Take out the ham, and skin it; glaze, and serve it upon a puree of vegetables. The braise may be made into a rich brown soup, thickened and flavoured with wine, it may serve also for the flavouring of soups.

369. Slices Ham Rashers

May be toasted, broiled, or fried. May be served with spinach and poached eggs, boiled green peas. Stewed with green peas, or cut in thin slices, divided in four pieces, each piece rolled and fastened with a skewer, roasted in a Dutch oven, and served with peas. They should in all cases be cut an even thickness, and cooked without injuring the colour. Bacon may be dressed in the same variety.