This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1877 Excerpt: ...and retains the flavour. When it is done, skin it and strew bread raspings over it as usual. If you preserve the skin as whole as possible and cover the ham when cold with it, it will prevent it becoming dry. To Boil a Ham.--Time, four or five hours.--A blade of mace; a few cloves; a sprig of thyme; and two bay leaves. ...
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1877 Excerpt: ...and retains the flavour. When it is done, skin it and strew bread raspings over it as usual. If you preserve the skin as whole as possible and cover the ham when cold with it, it will prevent it becoming dry. To Boil a Ham.--Time, four or five hours.--A blade of mace; a few cloves; a sprig of thyme; and two bay leaves. Well soak the ham in a large quan tity of water for twenty-four hours, then trim and scrape it very clean, put it into a large stewpan with more than sufficient water to cover it; put in a blade of mace, a few cloves, a sprig of thyme, and two bay leaves. Boil it for four or five hours, according to its weight; and when done, let it become cold in the liquor in which it was boiled. Then remove the rind carefully without injuring the fat, press a cloth over it to absorb as much of the grease as possible, and shake some bread raspings over the fat, or brush it thickly over with glaze. Serve it cold, garnished with parsley, in the dish. Ornament the knuckle with a paper frill and vegetable flowers. Another Way.--Time, four hours for ten pounds.--Before placing your ham in soak, run a small scum rises. Onnoaccountlet it boil fast, or the meat will be hardened, and the knuckle end will be done before the thick part. When done, serve it on a hot dish with a garnish of turnips, or parsnips. A pease-pudding must be served with boiled leg of pork and greens as vegetables. The pork may be boiled in a clothdredgedoverwithflour, which gives it a very delicate appear-ance, but in that case the water in which it was boiled cannot be used as a stock for pea-soup, and is thus wasted. Bacon and Cabbage.--Time, two hours.--Four sausages; two white cabbages; a little salt and allspice; bacon. Boil some fine streaked part of bacon with a little stock, and the en...
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Add this copy of The Young Woman's Book: a Useful Manual for Everyday to cart. $61.07, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2015 by Palala Press.
