868. - To Braise A Ham In The French Fashion

. It is prepared for cooking in the same manner as in the preceding receipt, but when cleaned it is placed upon a layer of new hay, which has previously been laid evenly upon a clean white cloth, which should also be thin, that the flavor of the braise may be imparted. It is then placed in a stewpan, with two parts water to one part vin ordinaire, or any light white wine, and suffered to come to a boil. The scum must be removed, and then vegetables added; four carrots, three onions, a fagot of herbs, and, if approved, a little corn of garlic, 'perhaps less of that powerfully flavored root. Simmer from three hours and a half to six, according to the weight; when tender it is enough. The skin should then be stripped off carefully, and bread raspings strewed over it. Powdered herbs, or parsley chopped very fine, are sometimes mixed with the raspings, but taste must regulate its admission or omission.

869. - To Braise A Ham

Put the ham into water the night previous to cooking, and next day wash it in warm water, trim it by cutting away all the yellow fat and rusty parts; take off the knuckle, and pare down all the under part; put it in a stewpan, and just cover it with water; Jay in a slice of beef cut into pieces, a few onions, a fagot of sweet herbs, three small carrots, and a little allspice; simmer from three to six hours; it must depend entirely upon the size and weight. Take out the ham, and skin it; glaze, and serve it upon a puree of vegetables. The braise may be made into a rich brown soup, thickened and flavored with wine; it may serve also for the flavoring of soups.

870. - Ham Rashers Or Slices

May be toasted, broiled, or fried. May be served with spinach and poached eggs, or boiled green peas. Stewed with green peas, or cut in thin slices, divided in four pieces, each piece rolled and fastened with a skewer, roasted in a Dutch oven, and served with peas. They should in all cases be cut an even thickness, and cooked without injuring the color. Bacon may be dressed in the same manner.

872. - To Cure Bacon For Larding

It is of little use preparing a small piece of bacon for larding, for different joints require lardings of different lengths; a piece of beef, for example, will, if of a tolerable size, require very lengthy lardings, as a fowl will require but small ones. Ten to twenty pounds should at least be prepared. Take fifteen pounds, and the fatter it is the better; rub it well with a pound and a half of pounded common salt; if in one piece, lay it upon a board with another over it; if in more than one piece, let each piece have a board with a weight at the top; keep it in a cool place four or five weeks; hang it to dry but not to be smoked.

873. - To Boil Bacon

If very salt, soak it in soft water two hours before cooking. Put it into a saucepan with plenty of water, and let it boil gently; if two or three pounds, it will take from an hour to an hour and a quarter; if larger, an hour and forty minutes will suffice. If a fine piece of the gammon of bacon, it may when done have the skin, as in hams, stripped off, and have finely powdered bread raspings strewed over it. It will improve the appearance when sent to table.