Quantity for 15–20 Persons.
- 10 lbs. of ham
- 2 onions
- 6 cloves
- 2 bay-leaves
- 10 pepper-corns
- Sufficient water
Preparation: The ham is soaked in water over night, then put it on the fire with cold water enough to cover it, onions and spices added. Cook it slowly in a large kettle for about 4 to 5 hours. Serve it warm with a Madeira gravy, or cold in slices.
No. 9—SMOKED HAM BOILED, BREADED WITH RYE BREAD CRUMBS.
Quantity for 15–20 Persons.
- 10 lbs. of ham
- Sufficient water
- Rye bread crumbs
- 1 tsp. of brown sugar
- Cloves for larding
Preparation: The ham is soaked in water over night, then put on the fire with sufficient cold water to cover it, boil slowly for 4 hours. It will be quite done by this time. Put it on a platter, skin it and lard it where the skin has been removed with 30 to 40 cloves, sprinkle side with the sugar and thickly with the rye bread crumbs, then lay the ham into a pan and bake it in the oven for 1 hour. Serve with a Madeira gravy. This is a fine dish.
No. 10—HAM IN BURGUNDY WINE.
Quantity for 15–20 Persons.
- 10 lbs. of ham
- 2 bottles of Burgundy wine
- 2 small sliced onions
- A leek
- 1 piece of thyme
- 1 piece of marjoram
- ¼ lb. of truffles
- 1 very large pig’s bladder
- 2 tbsps. of butter
- 2½ tbsps. of flour
- ¼ pt. of Madeira
- ½ cup of bouillon
- A cloth to tie up the ham
- Water to boil in
- ¼ lb. of champignons