File:The Boston Cooking School magazine of culinary science and domestic economics (1913) (14775796664).jpg

Identifier: bostoncookingsch19hill_12 (find matches)
Title: The Boston Cooking School magazine of culinary science and domestic economics
Year: 1896 (1890s)
Authors: Hill, Janet McKenzie, 1852-1933, ed Boston Cooking School (Boston, Mass.)
Subjects: Home economics Cooking
Publisher: Boston : Boston Cooking-School Magazine
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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d. Servehot with a dish of spinach, chopped 1^ 1 1 ______^--*^^ HAM MOUSSELINE, A LA FLORENTINE hand for several days (a week or more incold weather) and reheated as required. Ham Baked, with Cider Let a choice ham stand covered withcold water over night; drain and setover the fire in a fresh supply of coldwater; let heat slowly to the boihngpoint, then simmer four hours. Re-move the ham to a deep baking pan,take off the skin and pour over one pintof the liquid in which it was cookedand one pint of hot cider; baste each and mixed with a small quantity ofcream sauce, about half a cup to agenerous pint of spinach. For sauce,skim off the fat from the liquid in thebaking pan. Take one cup of thishquid, one cup of rich brown stock, andthicken with one-fourth a cup of flourcooked in one-fourth a cup of butter;season with salt and pepper and stir inone-fourth a cup of currant jelly. The first part of the cooking maybe done overnight in a fireless cooker.Apple sauce, apple-and-celery salad or
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SUGGESTION FOR LATE WINTER BREAKFAST 532 THE BOSTON COOKING-SCHOOL MAGAZINE cabbage salad are all appropriate withham. Ham Mousseline a la Florentine Scrape pulp from the fibres of a sliceof ham to half-fill a cup, generousmeasure; pound the pulp in a woodenbowl, with a pestle, add the white of oneegg and pound until smooth, add one-fourth a cup of cold white sauce andagain pound until smooth, then presswith the pestle through a gravy straineror a puree sieve, scraping the mixturefrom the under side of the strainer fromtime to time. Into this sifted pulp,beat the white of one egg, beaten dry,and then half a cup of cream, beatenfirm; continue the beating until themixture is blended very smooth. Have the four mousselines. Demi-Glace Sauce Put one cup, each, of veal broth andbrown sauce (made with beef broth andbrown roux) over the fire to simmergently until reduced nearly one-half.Skim occasionally while cooking. Beatin two tablespoonfuls of sherry wineand the sauce is ready. Ham Souffl

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