Ham And Chicken A La Douglas Jambon Et Poulet A La Douglas

Put a nice York ham into cold water to soak for a day or two, during which time change the water occasionally, then trim off all the unnecessary underskin, and saw off the tip end of the knucklebone; tie up the ham in a clean cloth, and put it into a saucepan with good-flavoured cold stock; bring this to the boil, then skim; cover over the stewpan and let the ham simmer gently for two and a half to three hours. When cooked set the ham aside in the stock till perfectly cold, then take up the ham, remove the cloth, peel off the top skin very carefully to within four or five inches of the knuckle, and then with a very sharp knife trim the fat quite evenly, but remove as little as possible; wipe it over carefully with a clean soft cloth, then brush it over with a little liquid aspic jelly, using the jelly while it is of the consistency of single cream. Dish up the ham on a flat silver dish, place a frill on the knuckle, garnish the top with fancy hatelet skewers, place round the dish a bed of finely-chopped aspic jelly, and surround it with little creams of chicken as below. This dish can be served for a ball supper or for any cold collation.

Little Creams Of Chicken For Garnishing Ham A La Douglas

Take some little ham moulds, line the top parts with Aspic cream (vol. i.) and the lower parts with red-coloured aspic, using a little ice for the purpose of setting them. When this is set fill up the inside with a puree of chicken prepared as follows: Take the meat from a boiled or roast chicken, free it from bone and skin, and pound it till smooth with a wineglassful of sherty, half a pint of thick cream, a pinch of salt, three or four drops of lemon juice, and a pinch of coralline pepper; mix with one pint of good-flavoured chicken gravy in which one ounce of glaze is dissolved with half an ounce of Marshall's gelatine, rub it through a tammy, and use.

Boar's Head Tete De Sanglier

Take a boar's head (or a pig's head, which is often used instead and forms a nice dish), bone it, and put it in pickle three weeks or a month before using, thus: rub it well two or three times a week with the folio lowing ingredients pounded together till smooth - viz. two pounds of salt, a quarter-pound of moist sugar, a quarter-pint of strained lemon juice, half a tablespoonful of cocoa, two sprigs of sage, two teaspoonfuls of French mustard, one teaspoonful each of ground ginger, ground nutmeg, ground allspice, ground cloves, ground mace, about thirty pounded peppercorns, black and white, half an ounce of Marshall's Coralline Pepper, the peel of one lemon, a tablespoonful of tamarinds, ditto powdered cumin seed, and twelve pounded almonds. Then rinse it well and lay it out flat, and stuff the inside with a well-seasoned farce made of two and a half pounds of veal and two and a half pounds of fresh pork; then place about six hard-boiled yolks of eggs that are masked with a little chopped parsley in the farce, and six or eight turned olives and mushrooms, six filleted Christiania anchovies, one and a half pounds of strips of tongue, half a pound of bacon, thirty-six pistachio nuts, and six or more large truffles, and fasten up the head in the cloth and boil for five or six hours in stock or water with a good plateful of vegetables, carrot, onion, six bayleaves, six or eight sprigs of thyme, a teaspoonful of black and white peppercorns, six or eight cloves, six blades of mace, and head of celery. Let it cook gently, and when done take up and tighten the cloth and put it away until the next day; then put it on a silver dish, put the eyes and tusks in, mask it with glaze and garnish with butter (see recipe of Butter for garnishing ham, vol. i. page 314) and cut aspic jelly, truffles, cockscombs, mushrooms, and paper cap, as shown in the engraving. The eyes and tusks are kept ready for use.