152 MEATS.
four hours to cook properly, as underdone ham is very unwholesome. When the ham is to be served hot, remove the skin by pealing it off, place it on a platter, the fat side up, and dot the surface with spots of black pepper. Stick in also some whole cloves.
If the ham is to be served cold, allow it to remain in the pot until file water in which it was cooked becomes cold. This makes it more juicy. Serve it in the same manner as when served hot.
BROILED HAM.
CUT your ham into thin slices, which should be a little less than one quarter of an inch thick. Trim very closely the skin from the upper side of each slice, and also trim off the outer edge where the smoke has hardened the meat. If the ham is very salt lay it in cold water for one hour before cooking, then wipe with a dry cloth. Never soak ham in tepid or hot water, as it will toughen the meat.
Broil over a brisk fire, turning the slices constantly. It will re- quire about five minutes, and should be served the last thing directly from the gridiron, placed on a warm platter, with a little butter and a sprinkle of pepper on the top of each slice. If ham or bacon is al- lowed to stand by the fire after it has been broiled or fried, it will speedily toughen, loosing all its grateful juices.
Cold boiled ham is very nice for broiling, and many prefer it to
using the raw ham.
POTTED HAM.
To TWO pounds of lean ham allow one pound of fat, two teaspoon- fuls of powdered mace, half a nutmeg, grated, rather more than half a teaspoonful of cayenne.
M ode. Mince the ham, fat and lean together, in the above propor- tion, and pound it well in a mortar, seasoning it with cayenne pep- per, pounded mace and nutmeg ; put the mixture into a deep baking- dish, and bake for half an hour; then press it well into a stone jar, fill up the jar with clarified lard, cover it closely, and paste over it a piece of thick paper. If well seasoned, it will keep a long time in winter, and will be found very convenient for sandwiches, etc.
BOLOGNA SAUSAGE. (Cooked.)
Two POUNDS of lean pork, two pounds of lean veal, two pounds of fresh lean beef, two pounds of fat salt pork, one pound of beef suet,
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