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Classic
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every day for a week. Then it is fit for use. According to the size of the piece
of beef, the mixture must be proportionally stronger.
LEG OF MUTTON
Mutton should be kept and hung several days, rub it all over with an onion, or a
small piece of garlic, baste from time to time, with tarragon vinegar and black
pepper. Make a mop with a nice clean rag and mop it all over several times.
Roast it and serve hot, do not let it stand.
TO BOIL A WESTPHALIA HAM
Let the ham soak over night. Boil it three hours in the same water, and let it
cool off in the same. Skin it, put a layer of brown sugar on it moistened with
sherry wine; let it brown, put in the oven a few moments. A Smithfield ham may
be prepared the same way.
A TODD HAM
Soak forty-eight hours, changing water once or twice. Then put in cold water and
let it come to a simmer (don't boil), and simmer slowly for four hours. Then
skin and dress with sugar and cracker crumbs, and bake half an hour until well
browned.
--MRS. BEALE
HAM FRIED WITH SUGAR
Take a few slices of boiled ham. Sprinkle some brown sugar and a little dry
mustard over it. Fry in butter until it browns. Serve hot, to be eaten with
salad.
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