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page 100
295. SHACHLICK DE MOUTON A LA CIRCASSIENNE.
BROCHETTES OF MUTTON A LA CIRCASSIENNE. (Entree.)
NOTE.--This is the national dish of the Circassians.
PROPORTIONS.
Mutton (loin, leg or shoulder)....3 lbs.
Butter............................3 tablespoonsful.
Time.--15 minutes.
PREPARATION.--1st. Cut the mutton in slices about 2 1/2 inches square and 2/3
inch thick; spit them on wooden brochettes (or on silver brochettes); dip them
in melted butter and broil them on bright fire while turning; serve with rice a
la Georgienne.
296, 297, 298, 299, 300.--For mutton kidneys, brains and feet, do as indicated
for veal kidneys, brains and feet, Nos. 265, 266, 267, 268, 269.
PORK.
301. JAMBON FROID.
COLD HAM.
PROPORTIONS.--For five persons:
Ham..................10 to 12 lbs.
Onions...............2 or 3.
Carrots..............2 or 3.
Celery...............2 stalks.
Time.--{To freshen.........3 to 4 hours.
{To cook............5 to 6 hours.
PREPARATION.--How to cook a ham: 1st. Freshen the ham in cold water from 3 to 4
hours. 2d. Place it in a kettle with 2 or 3 onions, 2 or 3 carrots cut in four
parts, 2 celery stalks (also a bunch of hay); cover it with cold water, and as
soon as it boils place the kettle on a corner of the range and let boil very
slowly till tender (4 to 5 hours). 3d. Take the kettle from the range and let
soak in the same water for about one hour. 4th. Take it out and let it cool;
pare and trim the ham and serve entire for ball supper, picnics, etc.
NOTE.--The ham should be always cooked as indicated above, either to be served
entire or in slices. It enters also into the preparation of a good many dishes,
as ham and eggs, ham omelette, ham sandwiches, etc.; therefore we recommend to
have some ready-cooked ham always in your ice-box.
302. JAMBON BRAISE AU MADERE.
BRAISED HAM WITH MADEIRA SAUCE. (Releve.)
PROPORTIONS.--For five persons:
Cooked ham as No. 301.
Stock............2 glassesful.
Madeira..........2 glassesful.
Time.--1 hour.
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