[Sca-cooks] ham advice

[bonneoftraquair at netscape.net]

>Huh? From earlier discussions here, particularly in regards to some
>period recipes, I though "parboil" meant a quick boil. Several hours
>doesn't sound like that definition of "parboil". Did you really just
>mean "boil"? Or have I got my definition of "parboil" wrong? Or both?

Parboil is to partially boil, or partially cook, the food.  A quick matter for vegetables, a longer matter for ham.

Bonne


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