Roast Ham à la Bigarade from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Trim a York ham and soak it for about twelve hours, occasionally changing the water; then dry it, wrap it in a well greased paper and roll it in water paste similar to that used for venison. Roast ...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Paper towel
- Parchment paper
Ingredients
- york ham
- venison
- paste
- water
- water paste
- sherry
- ham
- orange salad
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