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Classic
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page 328
out and score in thin slices all around the skin; fill the space cut out with a
stuffing made of bread-crumbs, same as for poultry, only not quite so rich,
seasoned rather highly with pepper and sage; wrap around a strip of cotton cloth
to keep in place, and bake in the stove one and a half hours, turning so as to
brown all sides nicely. The last half hour sift lightly with powdered sugar and
cinnamon. (Some peel off the skin after steaming, stuff, and roast as before.)
What remains after once serving is delicious sliced down cold. The first we ever
ate was at a thanksgiving dinner, cooked in a Southern kitchen, by an
old-fashioned fire-place, in an iron bake-oven, and the savory flavor lingers
still in our memory. Nicely-cured boiled ham is a never-failing source of
supply, from which quite a variety of dishes may be prepared. One of the nicest
relishes for supper or lunch, or for sandwiches, is
GRATED HAM.
Cut a good-sized piece from the thickest portion of a boiled ham, trim off the
fat, grate the lean part, and put in the center of a platter; slice some tiny
slips of the fat and place around the edge, together with some tender hearts of
lettuce-heads, and serve for supper or lunch.
To economise the scraps left from boiled ham, chop fine, add some of the fat
also chopped, and put in a baking-plate, first a layer of bread-crumbs, then a
layer of mixed fat and lean, then another layer of crumbs, and so on till all is
used, putting a few bits of fat over the top; pour over it a little water, or a
dressing of some kind, and set in oven till a nice brown. This is delicious for
breakfast, or for a "picked up dinner," after having made a soup from the bone,
well cracked and simmered for three hours with a few sliced potatoes and rice,
or dried corn and beans which have first been soaked and parboiled. In boiling
hams, always select an old ham; for broiling, one recently cured. After boiling
and skinning a ham, sprinkle well with sugar and brown in oven. To make a
SQUAB PIE,
trim a deep dish with paste as for chicken pie, put in a layer of sliced sour
apples, season with sugar and spice; add a layer of fresh, rather lean pork,
sliced thin, seasoned with salt and pepper; and thus place alternate layers of
apple and pork until the dish is nearly full; put in a little water and cover
with paste; bake slowly until thoroughly done. A delicious
MEAT PIE
is made as follows: Put a layer of cold roast beef or other bits of meat,
chopped very fine, in bottom of dish, and season with pepper and salt, then a
layer of powdered crackers, with bits of butter and a little milk, and thus
place alternate layers until dish is full; wet well with gravy or broth, or a
little warm water; spread over all a thick layer of crackers which have been
seasoned with salt and mixed with milk and a beaten egg or two; stick bits
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