Roasted Ham

Choose a small ham, soak it for an hour in fresh water, pare the surface, place it in a large saucepan, and cover with cold water; when boiling move the saucepan to the side of the fire, and let it simmer for three-quarters of an hour; then drain the ham, remove the thighbone, and peel off the rind. Put it in a basin, pour in enough cooked marinade to cover, and let it macerate for about twenty-four hours, with the pan covered. Drain the pan, mask it with a vegetable mirepoix, cover it with two or three buttered sheets of paper, put it on a cradle-spit, and roast before a clear fire, basting now and then with fat. In the course of three-quarters of an hour mix some of the marinade in the drippings, and baste the ham with it. Remove the papers from the ham in another hour's time and roast thirty minutes longer. When cooked take it off the spit and place it on a hot oval dish; strain the stock from the dripping-pan, skim off the fat, reduce some, of it to half glaze, mix with it one teacupful of brown sauce, stir it over the fire again for two or three minutes, then pour it over the ham, and serve with vegetable croquettes in a separate dish.

Ham Steaks

Cut some slices of raw ham of moderate thickness and put them into a frying-pan with a little water; let it boil, turn the steaks and continue boiling until dry, sprinkle them with flour, pour over a teacupful of milk, put in a small lump of butter, a teaspoonful of mixed mustard and a little cayenne. When it boils put the ham on a hot dish, pour over the sauce, and serve.

Hashed Pork

Cut into slices some cold boiled or roast pork and sprinkle with some salt and a small quantity of cayenne; then place in a saucepan over the fire an ounce and a half of butter, a small teaspoonful of mustard, a dessertspoonful of walnut liquor, and a similar quantity of soy or mushroom catsup. Heat the sauce well and put into it the slices of pork and let them get well-heated through and through, but taking good care that the sauce does not come to a boil; lay the pork on a hot dish, squeeze a few drops of lemon juice over the sauce and pour it over the pork, and serve.

Baked Pig's Head

Cut a pig's head into halves and thoroughly clean it, take out the brains, trim the snout and ears and bake it in a moderate oven for an hour and a half. Wash the brains thoroughly, blanch them, beat them up with an egg, salt and pepper, some finely-chopped or pounded sage, and a small piece of butter. Fry or brown them on the fire, and serve with the head.

Boiled Pig's Head

Take out the bone from half a pig's head, rub it over with salt and put it into a basin with a few sweet herbs, cloves and peppercorns. Pour over one-half pint of vinegar and let it remain for a day or so. Take it out, drain, wipe it dry on a cloth, singe it and cut it in pieces; put them in a saucepan, pour in the strained vinegar pickle, add a little water and a few vegetables cut in pieces, place the pan over the fire, bring to a boil, then cook over a slow fire for four hours. Take out the pieces of meat, trim the outer sides of the tube of the ear, place it in the center of the dish with the pieces of meat round it, pour over some poivrade sauce, and serve.