Receipt To Make A Ham Better Than Those Of Westphalia

As soon as the pig is cold enough to be cut up, take the two hams, and cut out the round bone, so as to have the ham not too thick; rub them well with common salt, and leave them in a large pan for three days; when the salt has drawn out all the blood, throw the brine away and proceed as follows: for two hams of about eighteen pounds each, take one pound of moist sugar, one pound of common salt, and two ounces of saltpetre, mix them together, and rub the hams well with it, then put them into a vessel large enough to contain them in the liquor, always keeping the salt over them; after they have been in this state three days, throw over them a bottle of good vinegar. One month is requisite for the cure of them; during that period they must be often turned in the brine; when you take them out, drain them well, powder them with some coarse flour, and hang them in a dry place. The same brine can serve again, observing that you must not put so much salt on the next hams that you pickle.

Ham With Madeira

Take in preference a Bayonne ham, which prepare in the same manner as directed above: but it need not be left so long in water, as it is not so briny as the Westphalia hams are. Blanch it in water only during two hours. Then drain it and put it into a braizing-pan, trimmed with thin slices of veal at the bottom, seasoned with carrots, onions, parsley, bay-leaves, spices, etc. Pour over these two glasses of rich consomme and a bottle of Madeira, let it boil for about a couple of hours. When done, pour some of the liquor, after having skimmed off the fat, to reduce to an Espagnole, which is the proper sauce.

N.B. - When the ham has boiled for two hours in the water, you must trim it instantly, before you put it with the wine, that you may send it up the moment you take it out of the braize. Reduce the liquor to make the glaze for it.

Ham With Windsor Beans

Boil the ham as in No. 22, glaze it in the same manner, and serve under it Windsor beans, dressed as follows:

Take some very small Windsor beans, boil them in water with a little salt; when boiled enough, take a little veloute, into which throw a half quarter of a pound of fresh butter, a little chopped parsley and savory, toss the beans in that sauce after having drained them, and dish the ham over the beans.

How to Cook Loin Of Veal

Loin Of Veal Roasted

Take a fine loin of veal, which cut quite square. Introduce attelets, or skewers, in the flank which you have rolled up. Then fix it on the spit, and cover it with but-tered paper. Take the paper off about a quarter of an hour before you send the joint up, that it may be of a nice brown colour. Gravy alone is requisite under the joint.

Loin Of Veal A La Bechamel

When you have served a loin of veal, and very little has been eaten of it, take off the fillet, cover the whole with some buttered paper, and put it to warm in the oven; when well warmed, make a blanquette with what you have taken out; replace it in the fillet, and serve up very hot. This is as good as a new dish, and looks as well.

Loin Of Veal A La Crime

The same as the first, No. 8. As soon as it is done, take off the fillet and cut it in scollops, which throw into the sauce a blanquette. (See Sauce a blanquette.) Put this blanquette into the aperture, and send up with the same sauce under it.

How to Cook Calf's Head Soup

Calf's Head Plain

Take a nice calf' s head and bone it, that is to say, take off the bones of the lower jaw, and of the nose, which you cut off as close to the eyes as possible. Then put all this into a large vessel with warm water, to wash off the blood, or otherwise the head would look reddish. Then blanch it thoroughly and let it cool. Now make a blanc in the following manner: one pound of beef suet, cut into dice, one pound of fat bacon, also cut into dice, half a pound of butter, the juice of a lemon, salt and pepper, one or two onions, a bunch of parsley, seasoned with thyme, bay-leaves, cloves, mace, allspice, and water enough to cover the calf's head. When the blanc has boiled for an hour, fold the head up in a clean towel, let it boil in that blanc for about three hours. When done, drain it. Take out the tongue, flay it, and then replace it. A calf 's head must be served up quite hot, with a sauce called au pauvre homme, namely, minced shalots, parsley ditto, vinegar, salt and pepper, and the brains well minced.