Estimated Nutrition (whole recipe, rough)
Counts 16 of 18 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sausage | 100g cooked | 301 |
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one clove of garlic
- ten slices of raw ham rather thick
- two ounces of bread-crumbs
- eight slices of bread of medium thickness
- a pinch of pepper
- a pound of bread-crumbs which you have soaked in water
- an ounce of butter
- an ounce of salt
- a good pinch of pepper
- a pinch of allspice
- a pint of span- ish sauce
- a quart of claret
- three bay-leaves
- three branches of thyme
- three cloves
- three pepper-corns
- two parsley-roots
- two claret-glasses of vinegar
- ten frankfort sausages
- two sliced onions in a saucepan on the fire
- five pounds
- six pepper-corns
- 96 french dishes
- two bottles of white wine
- 97 which you have put in your pan
- thyme
- cloves
- pepper
- parsley
- vinegar
- salt
- nutmeg
- allspice
- sage
- clove
Directions
255- Pig's Head, Sauce Poivrade. Cut the
meat from a pig's head, divide in pieces of about two inches long, put them in an earthen jar with an onion cut in slices, three bay-leaves, three branches of thyme, three cloves, three pepper-corns, a pinch of pepper, two parsley-roots, two claret-glasses of vinegar, and soak twenty-four hours ; then put them in a saucepan with enough water to cover them, a carrot and an onion cut in slices. Boil gently two hours, drain your pork, and serve with a sauce poi- vrade (Art. 95).
256. Frankfort Sausages, with Sourcrout. Take ten Frankfort sausages, boil them five minutes in boiling water, and serve them with a garnish of sourcrout (Art. 417).
257. Roast Sucking Pig farcied. Take a sucking pig, make an incision in the top of the thighs and shoulders ; remove all sinews from the intestines, which chop fine with a pound of bread-crumbs which you have soaked in water and then pressed almost dry. Put two sliced onions in a saucepan on the fire, with an ounce of butter, for five minutes ; then add your mixture, half an ounce of salt, a good pinch of pepper, a little nutmeg, a pinch of allspice, three times as much of sage ; mix all well together, and with this mixture stuff the inside of the pig and sew up the paunch. Put it on a pan to roast for four hours, with a claret-glass of white wine. Baste it several times just before serving, remove the string with which it was sewed, strain, remove all grease from its liquor, and serve with the pig.
258. Glazed Ham. Trim a ham of about five pounds, cut the thigh-bone, and put it in cold water to soak, if old, twenty-four hours, during which time change the water twice ; if new, twelve hours will suffice. After soaking, wrap it up in a cloth and put it in a large pot, with enough water to cover it ; add a carrot, an onion, three bay-leaves, three cloves, one clove of garlic, six pepper-corns, and simmer very gently five hours ; after which remove the pot from the fire, and a moment afterward take out your ham ; unfasten the cloth, remove the thigh- bone, leaving the knuckle-bone. Drain your ham, put it back again in the cloth in a deep, round bowl, with a weight on top, until the next day, then take off the cloth, trim the ham carefully, and remove the rind within five inches of the knuckle-bone ; cut it in points, brush the ham over with glaze (Art. 179). Decorate with aspic jelly (Art. 278 or 279) ; garnish the knuckle-bone with a ruffle of paper, and serve.
259. Glazed Ham with Champagne Sauce. Proceed as for the foregoing, put half a pint of Span- ish sauce (Art. 80) in a saucepan on the fire, add a glass of champagne or champagne cider, boil for a moment, and serve in a sauce-boat with your ham.
260. Glazed Ham with Truffles. Proceed as for glazed ham (Art. 258), except that instead of boiling five hours, boil four hours. Then take out a quart of its liquid and substitute a bottle of white wine. Simmer slowly for an hour, drain, then re- move the napkin, take out the thigh-bone, leaving the knuckle-bone joint. Cover the back of the ham with
96 FRENCH DISHES.
incisions, in which insert large slices of truffles, which you have previously cooked in a little of the ham's liquor, some of which now pour over the ham. Wrap it up again very tight in the napkin, and finish as for glazed ham.
261. Ham a l'Americaine. Take a ham of about five pounds, prepare as for glazed ham, put it in a pot with a quart of claret, and enough water to cover it. Simmer very gently five hours. Then take it out, sprinkle lightly with sugar, send to the oven, and, when well-colored, serve with a garnish of spin- ach, Brussels sprouts, green peas, or other green vegetables, according to taste.
262. Ham a la Zingara. Cut ten slices of raw ham rather thick, put them in a frying-pan, in which you have melted a little lard. Color them on both sides, take them out of your frying-pan and keep them hot. Mix with your lard two ounces of bread-crumbs, press through a sieve, and put them on the fire five minutes, stirring constantly; moisten with a sherry-glass of white wine ; add a little salt, pepper, and nutmeg, and a little chopped parsley. Mix all well together, and serve with your slices of ham on top.
263. Roast Ham. Trim and pare a ham, of about five pounds, soak it for two days, changing the water about every eight hours, after which let it soak for about half a day in two bottles of white wine ; then put it to roast by a slow fire, for about four hours, covering it underneath with thin pieces of larding pork, and basting it often with hot water,
which you have put in your pan. When your ham is nearly done, take off the rind within six inches of the knuckle-bone, cut it in long points ; sprinkle the ham on top with bread-crumbs, and serve with a hunter sauce (Art. 97).
264. Ham Toast. Cut the crust from eight slices of bread of medium thickness, spread some butter thickly on top, and a little mustard, then some grated cheese and ham, very little chopped shallot, and some cayenne pepper. Send to the oven for a few moments, or until the cheese is dissolved, and serve immediately.