Ham, to dress

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

thin slices of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
two bunches of carrots sliced ↝ Carrots, raw [Vegetables and Vegetable Products]
six large onions ↝ Onions, raw [Vegetables and Vegetable Products]
two cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
two bunches of parsley ↝ Parsley, raw [Not included in a food category]
a tea-spoonful of cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
a pint of beef jelly ↝ Jellies [Sweets]
a bottle of white wine ↝ Wine, white [Wine]
three pints of boiling water ↝ Water, tap [Tap water]

Instructions (6)

Boil the ham for two hours.
Take it out and trim it neatly all round.
Prepare in a stewpan some thin slices of veal, so as to cover the bottom.
Add to it two bunches of carrots sliced, six large onions, two cloves, two bunches of parsley, a tea-spoonful of cayenne pepper, a pint of beef jelly, a bottle of white wine, and three pints of boiling water.
Place the ham in the stewpan, and let it boil an hour and three quarters.
Serve it immediately without sauce, preserving the sauce for other use.

Original Text

Ham, to dress.

Boil the ham for two hours; take it out and trim it neatly all round; prepare in a stewpan some thin slices of veal, so as to cover the bottom; add to it two bunches of carrots sliced, six large onions, two cloves, two bunches of parsley, a tea-spoonful of cayenne pepper, a pint of beef jelly, a bottle of white wine, and three pints of boiling water. Place the ham in[121] the stewpan, and let it boil an hour and three quarters; then serve it immediately without sauce, preserving the sauce for other use.

Notes

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