Ham with Jelly from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take a nice small York ham, soak it overnight in cold water, then trim off about one eighth of an inch of the underneath part, and saw off the end of the knuckle; tie the ham up in a clean cloth an...
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Cooking tools:
- Pot
- Chef's knife
- Bone saw
- Butcher's twine
Ingredients
- pale
- carmine
- salmon
- paper
- rose
- cherry
- fresh butter
- paste
- cream
- butter
- ham
- aspic jelly
- york ham
- cold water
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