Ham, or Gammon of Bacon

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (10)
  1. Take off the skin or rind of the ham or gammon of bacon.
  2. Lay the meat in luke-warm water for two or three hours.
  3. Put it into a pan, pour over it a quart of Canary wine, and let it soak about half an hour.
  4. When you have spitted it, put a sheet of clean paper over the fat side.
  5. Pour the Canary wine, in which it was soaked, into the dripping-pan.
  6. Baste the meat with the Canary wine all the time it is roasting.
  7. When it is enough take off the paper, and dredge it well with crumbled bread and parsley shred fine.
  8. Make the fire brisk, and brown it well.
  9. If you serve it up hot, garnish with raspings of bread.
  10. If you serve it up cold, for a second course, garnish with green parsley.
Original Text
Ham, or Gammon of Bacon. WHICHEVER you dress of these, take off the skin or rind, and lay the meat in luke-warm water for two or three hours. Then put it into a pan, pour over it a quart of Canary wine, and let it soak about half an hour. When you have spitted it, put a sheet of clean paper over the fat side, pour the Canary, in which it was soaked, into the dripping-pan, and baste the meat with it all the time it is roasting. When it is enough take off the paper, and dredge it well with crumbled bread and parsley shred fine. Make the fire brisk, and brown it well. If you serve it up hot, garnish with raspings of bread; but if cold, for a second course, garnish with green parsley.
Notes
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