94. Boiled Ham

Wash and scrape your ham; if it is not very salt it need not be soaked; if old and dry, let it soak twelve hours in lukewarm water, which should be changed several times. Put it in a large vessel filled with cold water. Let it simmer, but be careful not to let it boil, as it hardens and toughens the meat. Allow twenty minutes to cook each pound of meat.

When it is done, take it out of the water, strip off the skin, and serve it. Twist scalloped letter paper round the shank, or ornament it with sprigs of green parsley neatly twisted round it. If it is not to be eaten whilst hot, as soon as it is taken from the pot, set it away to get cold, then skin it, by which means you preserve all the juices of the meat. It may be garnished as above, or, if you choose, you may glaze it; the receipt for which see under its proper head.

95. Glazed Ham

Beat the yelks of two eggs very light, cover your ham all over with the beaten egg, then sift over some grated cracker, and set the ham in the oven to brown the glazing.

96. Sausage Meat

Twenty-five pounds of pork. Half a pint of salt. One gill of rubbed sage.

Half a gill of black pepper.

One table spoonful of cayenne pepper.