A guide to modern cookery

water thirty minutes before it is cooked. Skin it; clear it of any superfluous fat, and put it in a braising-pan, just large enough to hold it, with two-thirds pint of some such wine as Madeira, Port, Xeres, Chypre, &c. Select the wine in accordance with the title of the dish on the menu. Having thoroughly sealed down the lid of the pan, put it in the oven, and continue the cooking of the ham gently for one hour, turning it over from time to time during the operation. If it have to reach the table whole, glaze it at the last moment. Its usual adjunct is a light and highly seasoned half-glaze sauce, combined with some of the braising-liquor, cleared of all grease. 1416—JAMBON A LA CHANOINESSE Having poached the ham as explained above, braise it in white wine, adding thereto three oz. of mushroom parings. Dish and send separately a garnish of large, fresh noodles, cohered with butter and a Soubise purée, and completed with a _julienne_ of truffles. Serve separately a half-glaze sauce, combined with the braising-liquor, cleared of all grease and reduced. 1417—JAMBON A LA CHOUCROÛTE Completely cook the ham by poaching; skin and trim it. _If served whole_, send, separately, some braised sauerkraut and potatoes, freshly cooked _à l’anglaise_. Serve a half-glaze sauce with Rhine wine at the same time. _If served already carved_, arrange the slices in a circle on a round dish; put the sauerkraut in their midst, and border with the potatoes. Serve, separately, the same sauce as before. 1418—JAMBON A LA MAILLOT Poach the ham; braise it, and glaze it at the last moment. Set it on a long dish, and surround it with the following garnish, arranged in alternate heaps:—Carrots and turnips, cut to the shape of large, elongated olives, cooked separately in consommé, and glazed; small onions cooked in butter; braised and trimmed half-lettuces; peas and French beans cohered with butter separately. Serve apart a thickened gravy combined with some of the braising-liquor, cleared of all grease. 1419—JAMBON A LA PRAGUE SOUS LA CENDRE Poach the ham and drain