647. WESTPHALIA HAM, A L'ESSENCE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (13)

For braising the ham

a Westphalia ham ↝ Ham [Cold cuts and cured meats]
two carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
as many onions ↝ Onions, raw [Vegetables and Vegetable Products]
a head of celery ↝ Celery, raw [Vegetables and Vegetable Products]
a faggot of parsley and green onions ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
sweet-basil ↝ Basil, raw [Not included in a food category]
bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
four cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
two blades of mace ↝ Spices, mace, ground [Spices and Herbs]
two glasses of brandy ↝ Brandy [Liquor and cocktails]
half a bottle of sherry
sufficient broth to float the ham ↝ Soup, broth [Soups, broth-based]

Instructions (6)

Trim and remove the thigh-bone from a Westphalia ham.
Let it soak in cold water for two or three days, according to the probable length of time it may have been cured.
Boil it in water for an hour.
Wash it in cold water.
Put it into a large braizing-pan with two carrots, as many onions, a head of celery, a faggot of parsley and green onions, thyme, sweet-basil, and bay-leaf, four cloves, and two blades of mace.
Moisten with two glasses of brandy, half a bottle of sherry, and sufficient broth to float the ham.

Original Text

647. WESTPHALIA HAM, A L'ESSENCE.
Trim and remove the thigh-bone from a Westphalia ham, and let it soak in cold water for two or three days, according to the probable length of time it may have been cured; then boil it in water for an hour, and after having washed it in cold water, put it into a large braizing-pan, with two carrots, as many onions, a head of celery, a faggot of parsley and green onions, thyme, sweet-basil, and bay-leaf, four cloves, and two blades of mace; moisten with two glasses of brandy, half a bottle of sherry, and sufficient broth to float the ham.

Notes

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