To dress a Ham a la Braise

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Time: Cook: 720 min Total: 720 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (28)

For braising the ham

slices of bacon ↝ Beef, bacon, cooked [Bacon]
beef ↝ Beef, ground, raw [Ground beef]
spice ↝ Spices, paprika [Spices and Herbs]
sweet herbs
onions ↝ Onions, raw [Vegetables and Vegetable Products]
parsnips ↝ Parsnips, raw [Vegetables and Vegetable Products]
carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
parsley ↝ Parsley, raw [Not included in a food category]
slices of beef ↝ Beef, ground, raw [Ground beef]
slices of bacon ↝ Beef, bacon, cooked [Bacon]
sliced roots ↝ Burdock root, raw [Vegetables and Vegetable Products]
herbs
paste ↝ Guava paste [Jams, syrups, toppings]
grated bread ↝ Bread, vegetable [Yeast breads]
raw parsley ↝ Parsley, raw [Not included in a food category]

For the ragoo (if eaten hot)

a veal sweetbread ↝ Sweetbreads [Liver and organ meats]
slices of fowls ↝ Guinea hen, meat only, raw [Poultry Products]
cocks-combs
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
truffles
a pint of good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
spice ↝ Spices, paprika [Spices and Herbs]
a piece of butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
a glass of red wine ↝ Wine, red [Wine]

For serving with the ham

a ragoo of Craw-fish
Carp sauce ↝ Fish, carp, raw [Finfish and Shellfish Products]

Instructions (17)

Braising the Ham

Cleanse the knuckle, take off the swerd, and lay it in water to freshen.
Tie it about with a string.
Take slices of bacon and beef, beat and season them well with spice and sweet herbs.
Lay them in the bottom of a kettle with onions, parsnips, and carrots sliced, with some cloves and parsley.
Lay in your ham the fat side uppermost.
Cover it with slices of beef, and over that slices of bacon.
Lay on some sliced roots and herbs, the same as under it.
Cover it close, and stop it close with paste.
Put fire both under it and over it, and let it stew with a very slow fire twelve hours.
Put it in a pan, dredge it well with grated bread, and brown it with a hot iron.
Serve it up on a clean napkin, garnished with raw parsley.

Ragoo (for hot serving)

Take a veal sweetbread, some slices of fowls, cocks-combs, mushrooms, and truffles.
Toss them up in a pint of good gravy, seasoned with spice as you like.
Thicken it with a piece of butter rolled in flour, and a glass of red wine.
Brown your ham as above, and let it stand a quarter of an hour to drain the fat out.
Take the liquor it was stewed in, strain it, skim all the fat off, put it to the gravy and boil it up.
It will do as well as the essence of ham.

Original Text

To dress a Ham a la Braise.
CLEANSE the knuckle, take off the swerd, and lay it in water to freshen; then tie it about with a string, take slices of bacon and beef, beat and season them well with spice and sweet herbs; then lay them in the bottom of a kettle with onions, parsnips, and carrots sliced, with some cloves and parsley: lay in your ham the fat side uppermost, and cover it with slices of beef, and over that slices of bacon; then lay on some sliced roots and herbs, the same as under it: cover it close, and stop it close with paste, put fire both under it and over it, and let it stew with a very slow fire twelve hours; put it in a pan, dredge it well with grated bread, and brown it with a hot iron; then serve it up on a clean napkin, garnished with raw parsley.
Note, If you eat it hot, make a ragoo thus: take a veal sweetbread, some slices of fowls, cocks-combs, mushrooms, and truffles; toss them up in a pint of good gravy, seasoned with spice as you like, thicken it with a piece of butter rolled in flour, and a glass of red wine; then brown your ham as above, and let it stand a quarter of an hour to drain the fat out; take the liquor it was stewed in, strain it, skim all the fat off, put it to the gravy and boil it up. It will do as well as the essence of ham. Sometimes you may serve it up with a ragoo of Craw-fish, and sometimes with Carp sauce.

Notes

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