French Receipt for Boiling a Ham from Modern Cookery for Private Families by Eliza Acton
After having soaked, thoroughly cleaned, and trimmed the ham, put over it a little very sweet clean hay, and tie it up in a thin cloth; place it in a ham kettle, a braising pan, or any other vessel...
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Cooking tools:
- Mixing bowl
- Chef's knife
- Cutting board
- Cheesecloth
- Butcher's twine
- Ham kettle
- Braising pan
- Stove
Ingredients
- bread
- fine crumbs
- garlic
- savoury herbs
- aspic
- savoury jelly
- hams
- parsley
- ham
- cold water
- white wine
- cider
- carrots
- onions
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