Jambonneau (dim., jambon, ham), a shoulder of

cured pork.

6. A la ficelle, i, c, hanging over the fire from a rope, in rustic fashion. For méat to be roasted this way in the open air a frame of three pôles is formed in pyramidal arrangement, the pôles being fastened together at the top and at the bottom standing wide apart so as to allow room for the fire. Over this fire the gigot is suspended by a rope from thé top of the frame. The opération of roasting à lafl^le is sometimes performed in big old fashioned fire-places, with the rope suspended from the top, in front of the flame. A twist once imparted to the rope will keep the joint of méat slowly revolving before the fire.