let the water become warm; then put the ham in. Simmer or boil
lightly for five or six hours; take out, and shave the rind off. Rub
granulated sugar into the whole surface of the ham, so long as it can
be made to receive it. Place the ham in a baking-dish with a bottle of
champagne or prime cider. Baste occasionally with the juice, and let
it bake an hour in a gentle heat.
A slice from a nicely cured ham thus cooked is enough to animate the
ribs of death.
Or, having taken off the rind, strew bread crumbs or raspings over
it, so as to cover it; set it before the fire, or in the oven till
the bread is crisp and brown. Garnish with carrots, parsley, etc. The
water should simmer all the time, and never boil fast.
HAM AND CHICKEN, IN JELLY--This is a nice dish for supper or luncheon.
make with a small knuckle of veal some good white stock. When cold, skim
and strain it; melt it, and put a quart of it into a saucepan with the
well beaten whites of three eggs; a dessert-spoonful of chili, or a
tablespoonful of tarragon vinegar, and a little salt. Beat the mixture
well with a fork till it boils; let it simmer till it is reduced to a
little more than a pint; strain it; put half of it into a mold; let it
nearly set. Cut the meat of a roast chicken into small thin pieces;
arrange it in the jelly with some neat little slices of cold boiled ham,
and sprinkle chopped parsley between the slices. When it has got quite
cold, pour in the remainder of the jelly, and stand the mold in cold
water, or in a cool place, so that it sets speedily.
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