Glazing for Tongue, Hams, Etc
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: La cuisine creole (1885).
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- 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.
Method
Chef Wood
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- Boil a shin of beef and a knuckle of veal for twelve hours in three or four quarts of water.
- Put in spices, herbs, and vegetables, the same as for soup;
- keep it boiling till it is reduced to a quart, then strain through a sieve and put away for use.
- This makes fine gravies, and is extremely useful to finish off baked hams, tongues, and cold roasts.
Plating
Cookware for this recipe
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Saucepan
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Sieve