Ham, with Aspic Jelly
Ingredients
Directions
Prepare the ham as directed in recipe No. 646.
Trim and glaze the ham.
Plate the ham and garnish it with aspic jelly according to your design.
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.
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