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Classic
Cook Books
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page 174
of butter and serve at once. If too fat trim off a part; it is almost impossible
to broil the fat part without burning, but this does not impair the taste.
Pickled pork and breakfast bacon may be broiled in the same way.--Mrs. A. E.
Brand, Minneapolis, Minn.
BROILED HAM.
Cut the slices thin, trim carefully, freshen by covering with water and heating
gradually nearly to the boiling point; test by the taste, and if still too salt,
change the water and heat again; dry with a cloth, broil over a clear fire, and
season with pepper and a little butter. The ham should not be old.--Mrs. J. S.
W.
DELICIOUS FRIED HAM.
Place the slices in boiling water and cook till tender; put in frying-pan and
brown, and dish on a platter; fry some eggs by dripping gravy over them till
done, instead of turning; take up carefully and lay them on the slices of ham.
This is a tempting dish, and if nicely prepared, quite ornamental.--Mrs. J. F.
Woods, Milford Center.
HAM BALLS.
Chop fine cold, cooked ham; add an egg for each person, and a little flour; beat
together, make into balls, and fry brown in hot butter.--Mrs. Howard Evans,
Delaware.
MIXED SANDWICHES.
Chop fine, cold ham, tongue and chicken; mix with one pint of the meat half a
cup melted butter, one table-spoon salad oil, one of mustard if desired, the
yolk of a beaten egg, and a little pepper; spread on bread cut thin and
buttered.
Ham alone may be prepared in this way.--Mrs. E. Byers, Minneapolis, Minn.
TO ROAST A PIG.
Fill a six-weeks pig with a stuffing made of bread and butter moistened with
milk and water, and seasoned with pepper, salt, and herbs if liked, and sew it
up, or tie a string around it; then put it to the fire, dredge it well with a
little flour, baste it well with a little butter and hot water (the fire must be
hotter at each end than in the middle), saving all the gravy that runs from it.
When the pig is done enough, stir up the fire; take a coarse cloth, with about a
quarter of a pound of butter in it, and rub the pig all over until the
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