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Classic
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page 141
a hot stove without cooking it the day before it is to be used, and then
finishing the cooking the day after in the same broth. This makes the meat
extremely tender yet it does not drop to pieces in the least on the outside. If
it is to be brought to the table whole put it into a dish, trim all around very
nicely, make a straight cut through the skin about 2 inches from the end, and in
such a manner that it will adhere to the inner side and form a border all
around; roll up the skin from the point and fasten it, (the thin piece of bone
can be taken from the leg), roll the end of the leg into a frill of paper,
fastening it, put a wreath of parsley around the edge of the dish and garnish
the top of the ham with chopped parsley.
130. Ham with Madeira Sauce. Boil a smoked ham until tender as directed in the
foregoing receipt, take off the skin, remove all fat excepting a single narrow
strip, then cut the ham into thin slices and put them into a deep dish side by
side, so that the fat edges lie to the top, and pour over them a hot sauce made
as follows: Take a meat broth made according to A, No. 20, brown 1 to 2
tablespoonfuls of flour in butter, stir some of the broth into it, season with
salt, and cook with 1/2 bottle of Madeira until clear. Then add truffles or
mushrooms, which have been prepared according to A, 33 and 34. After the ham has
been served in this sauce surround it with a rice border made as follows: Scald
1 pound of rice and then cook it in water until tender and thick with a piece of
butter and a little salt; the kernels, however must remain firm. Then mix with
the meat broth 1 cupful of Madeira, 1 cupful of cream, the yolks of 2 eggs, and
1/4 pound of grated Parmesan cheese and stir this through the rice carefully.
Serve as hot as possible.
131. Ham with Burgundy Sauce. Wash a well smoked ham and lay it into water over
night, wipe it off carefully, put it on the fire in cold water and bring to a
boil, after which it should simmer for 2 to 3 hours, rather than boil, but it
should not be soft. Then take it out of the broth, remove the skin with part of
the fat, bring about 1 1/2 to 1 3/4 quarts of strong beef broth together with a
bottle of Burgundy and 1 tablespoonful
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