Merry Christmas!
I am in China for Christmas so, sadly, I will not be sitting down to Mock Ham or other such vintage delights.
1 pumped, corned leg of lamb or hoggett
2 bacon bones
1 large onion (studded with cloves)
2t brown sugar
parsley
1T vinegar
1/2c pineapple juice or syrup
warm water
Glaze:
1/2c pineapple juice or syrup
3T brown sugar
Method: Place meat in a large saucepan, cover with warm water. Add bacon bones, onion, brown sugar, pineapple syrup, parsley and vinegar. Cover and bring to the boil, then simmer gently until cooked, allowing approximately 40 minutes per 500g. Test with a skewer, through the thickest part of the leg. Allow to cook in the water with the lid slightly off the saucepan. Remove from pan, brush generously with pineapple glaze, which is made by heating the pineapple juice and brown sugar in a saucepan, bring to the boil and then simmer for 10-15 minutes.
T=level metric tablespoon
t=level metric teaspoon
c=level metric cup
Source: Festive Fair: Christmas Menus (Adelaide: South Australian Gas Company, 'From the Home Service Department'; n.d. [early 1980s?]), p.14.
My Dad used to make Mock Fish and we ate Kie See Min (previos post) alot when we were kids - in fact we used to request it for our birthday dinners. Only difference, we called it Hi Ming Ting. Apparently it has many names, an old neighbour of ours still makes it but she calls it something else. Have a Merry Chinese Christmas. Apologies for poorly written comment - too many Bellinis!
ReplyDeleteI made a Mock Fish from the Barossa Cookbook (c.1930s) a few years ago - from cucumber!! Fried cucumber is nothing like fish... Have a wonderful Christmas and New Year, Kylie.
ReplyDelete