No. 170 Whole Boned Ham
Take a ham, split it down on the inside, not through the skin, as that must not be broken; but cut it down on the side that goes next to the dish. Take out all the bone. One can mushrooms, half-sized can truffles, 1 small clove of garlic, 2 stalks celery, teaspoonful of thyme; chop this all up, not very fine, and put this stuffing where the bone has been taken out; sew the ham up and put it in a close bag so it will keep its shape. Put in the pot 1 dozen cloves and let ham boil slowly 3 hours; when done put in a close pan to press till very cold. Take skin off; 1½ pints of ham water, 1½ pints of any soup stock, 1 box gelatine dissolved in a cup of cold water; put all these together, add pepper and salt, beat up whites and shells of 2 eggs and put in the stock and ham water to clear it. Put all on the fire and stir till it boils; do not allow any fat to come on it; skim it well; strain the jelly through a flannel bag after boiling 10 minutes. If you have no ham mould take some jelly, cut in diamond shape, and put around the dish, and the rest cut fine and put all over the ham. Garnish your dish with carrots, beets cut into flower forms, parsley, a little here and there on either side of the ham.