Name: Cold Ham with Aspic
Ingredients: hand or leg of young pork; boiled sprouts or greens for garnish

Cold Ham with Aspic

Ingredients

hand or leg of young pork
boiled sprouts or greens for garnish

Directions

Bone the hand of pork, which includes the foot and leg of a young pig.
Stuff the boned hand with forcemeat.
Chill the stuffed hand until set.
Carve according to the dotted lines or cut directly down from the upper end to serve meat and forcemeat together.
Garnish with boiled sprouts or greens.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.