Terrine of Ham

The "Queen" cookery books. No.6. Swee... · S. Beaty-Pownall · 1902
Source
The "Queen" cookery books. No.6. Sweets "part 1"
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (11)
Instructions (7)
  1. Cut up 1lb. each of veal and fresh pork freed from all skin, sinew, etc.
  2. Make 2oz. or 3oz. of butter or lard hot in the frying-pan, then slice into it an onion, add the meat and a tiny bouquet of herbs, and fry all these till cooked.
  3. When cool, pound them all in a mortar with about 1/2lb. of lard or bacon fat, and rub this paste all through a sieve.
  4. Line a pie dish with some of this farce, and lay on it some ham cut into neat and rather thick slices; repeat these two layers till the dish is full, keeping the farce last.
  5. Cover this all with slices of bacon, and over this place the paste, making a hole in the centre of the latter, and filling it with a small funnel of paste.
  6. Bake, and when taken from the oven pour in through the funnel a glass of sherry, and when the pie is cold a little liquid lard.
  7. Before serving it (it must be perfectly cold), cut round the top, lift off the crust, and remove the bacon and the fat, cover with a little aspic, replace the cover, and leave it for half an hour or so till the aspic is firm.
Original Text · last edited 4 days ago
Terrine of Ham.—This is a German recipe, and perhaps for English tastes the quantity of lard might be lessened. Cut up 1lb. each of veal and fresh pork freed from all skin, sinew, etc.; make 2oz. or 3oz. of butter or lard hot in the frying-pan, then slice into it an onion, add the meat and a tiny bouquet of herbs, and fry all these till cooked. When cool, pound them all in a mortar with about ½lb. of lard or bacon fat, and rub this paste all through a sieve. Line a pie dish with some of this farce, and lay on it some ham cut into neat and rather thick slices; repeat these two layers till the dish is full, keeping the farce last. Cover this all with slices of bacon, and over this place the paste, making a hole in the centre of the latter, and filling it with a small funnel of paste. Bake, and when taken from the oven pour in through the funnel a glass of sherry, and when the pie is cold a little liquid lard. Before serving it (it must be perfectly cold), cut round the top, lift off the crust, and remove the bacon and the fat, cover with a little aspic, replace the cover, and leave it for half an hour or so till the aspic is firm.
Notes
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