Bacon-pigs are cut up differently for hams, bacon, etc, but a poleaxe should never be used for killing them, as it spoils the head. To be good, the fat must be firm, with a slight red tinge, the lean a dark red, and stick close to the bone; the rind thin, if young; if old (should it be well fed it is sometimes better), it will be thick. For hams, choose one short in the hock; run the knife close under the bone, when it comes out, if not smeared and has a pleasant smell, it is good.

345. Ham

This useful and popular dish, which is equally a favorite in the palace and the cottage, may be dressed in upwards of fifty different ways, with as many different dishes, which are described in their place. They should be well soaked in water, and boiled gently for three or four hours. If to serve hot, take the skin off, except from the knuckle, which cut to fancy; trim the fat to a nice appearance, glaze and serve, or throw over some sifted raspings of bread mixed with a little chopped parsley. Serve where recommended.

346. Bacon

A piece of good streaky bacon, not too salt, should be put into cold water and boiled for one hour and a half, and served with broad beans, when in season, round it, or any young peas.