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Classic
Cook Books
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page 333
Ham a la francaise.
Put the ham in a kettle with very little water, thus preventing the juice of the
ham to waste while boiling. Now add salvia, parsley and tarragon. When the ham
seems to be almost cooked add a bottle of white wine. Now let it boil over a
slow fire, and when it has become real tender take it out and remove the rind.
It needs three hours boiling, but the wine must not boil with it more than 45
minutes. Serve with sauce of veal juice and garnish with cauliflower.
Pork with curry.
Cut two pounds of lean unsalted pork in small square pieces, fry in butter and
mix with onions, chopped and browned, a spoonful curry and salt. Boil 45 minutes
in a quart of water or bouillon, if handy. When the pork is taken out let the
sauce boil on to only half of its bulk, and than pour it over the pork. To this
you may serve rice boiled in bouillon.
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