French Rrceift For Boiung ▲ Hak
From Modern cookery, in all its branches (1850).
A historical recipe
Modern cookery, in all its branches, by Acton, Eliza, 1799-1859. [from old catalog] (1850).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Possible health benefits
General information, not medical advice.
-
Carrot
High in vitamin A · 835 µg per 100 g, 104% of the reference intake per 100 g
- Vitamin A contributes to normal iron metabolism.
- Vitamin A contributes to the maintenance of normal mucous membranes.
- Vitamin A contributes to the maintenance of normal skin.
3 more authorised claims
- Vitamin A contributes to the maintenance of normal vision.
- Vitamin A contributes to the normal function of the immune system.
- Vitamin A has a role in the process of cell specialisation.
Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet
Source of vitamin K · 13 µg per 100 g, 18% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
Source of potassium · 320 mg per 100 g, 16% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
Nutrients per 100 g of “Carrots, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- After having soaked, thoroughly cleaned, and trimmed the ham, put over it a little very sweet clean hay, and tie it up in a thin cloth ;
- place it io a ham kettle, a braising^ pan, or any other veesel as nearly of its size as can be, and cover it with two parts of cold water, and one of light white wine (we think the reader will perhaps find cider a good substitute far this) ;
- add, when it boils and has been skimmed, fbnr or five carrots, two or three onions, a large bunch of savoury herbs, and the smallest bit of garlic.
- Let the whole simmer gently firom four to five hours, or longer should the ham be very large.
- When perfectly tender, lift it out, take ofi* the rind, and sprinlde over it some fine crumbs, or sokne raspings of bread mixed with a little finely minced parsley.
Plating
Cookware for this recipe
-
Casserole pot
-
Chef's knife
-
Cutting board
-
Kettle