limpidity of the stock, which is to
become the jelly; skim off the fat
which rises to the surface from time
to time.
When the ham is cooked, and
very cooked, mash it a little with a
fork, and turn it into a large bowl,
pressing it down with a fork. Strain
the liquid through a muslin, add a
little tarragon vinegar. When the
liquid has started to jelly, stir in 2
tablespoons of chopped parsley.
Pour this jelly over the ham, and
keep it in a cold place until the
next day.
OIE EN DAUBE