1437—Jambon Froid à la Gelée

When ham is to be dished cold, it should, if possible, be allowed to cool in its cooking-liquor, except when it has to be boned. In the latter case, take it out as soon as it is cooked; incise it underneath, following the edge of the cushion; detach and remove the bones.

Now roll up the ham; bind it tightly in a piece of linen, and cool it under pressure.

Whether boned or unboned, skin it when it is cold; remove some of its fat, and sprinkle it with cold, melted aspic until the latter covers it evenly.

Dish it up; fix a frill to it, and surround it with fine aspic dice.