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Classic
Cook Books
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page 42
To boil a Ham.
A ham requires a great deal of water, therefore put it into the copper cold, and
let it only simmer for two hours, and allow a full quarter of an hour to every
pound of ham; by this means your ham will eat tender and well.
A dry ham should be soaked in water overnight; a green one does not require
soaking. Take care they are well cleaned before you dress them.
Before you send a ham to table take off the rind, and sprinkle it over with
bread crumbs, and put it in an oven for a quarter of an hour: or you may crisp
it with a hot salamander.
To boil a Haunch of Venison.
Salt the haunch well, and let it lay a week; then boil it with a cauliflower,
some turnips, young cabbages, and beet-roots; lay your venison in the dish,
dispose the garden things round it in separate plates, and send it to table.
GAME AND POULTRY.
To boil a Turkey, Fowl, Goose, Duck.
Poultry are first boiled by themselves, and in a good deal of water; scum the
pot clean, and you need not be afraid of their going to table of a bad colour.
A large Turkey, with
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Classic
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