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Classic
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page 60
TO BOIL A HAM
Run a knife, or skewer, into the thickest part of the ham next the bone; if the
knife comes out clean the ham is good, if it smells rank and smears the knife
the ham is not good. Select your ham, then, according to this rule, and when
good lay it in cold water; scrape and wash it carefully, and let it remain in
the water all night. In the morning, when the water--enough to cover the ham--is
nearly boiling lay the ham in, and keep the water in a simmer. When it has
boiled about an hour throw in two carrots, four onions, two heads of celery, a
sprig of parsley, two or three blades of mace and four cloves. If the ham is
very salt, it is well to change the water before putting in the seasoning. To
obtain tenderness and mellowness the ham must not be allowed to boil hard, only
simmer. Too much heat hardens all meat, especially salt meat. When the ham is
done set it off in its own water, let it cool in it; by this means it will
retain its moisture. When cool take it out, skin it, and dredge sugar over it,
set it in the oven till it browns, or hold a hot shovel over it.
DAUBE GLACEE OF BEEF, FOR COLD SUPPERS
Take a thick round of beef--from four to six inches is the best size--make holes
in it and stuff them with salted pork or bacon; roll each piece, before it is
drawn through the beef, in pepper, salt, sugar, and vinegar, with minced
parsley, and a very little minced garlic. If the weather is cold it will be
better to keep the meat till the next day before cooking it. Boil two calf's
feet or four pig's feet until they drop to pieces; pick out the
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