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page 69
around, and so continue until it is done; it will take two hours, at least, to
roast thoroughly, and is very fine when well done.
ROASTED, OR BAKED HAM.
Parboil a ham, if very salt, change the water, draw off the skin, set it before
the fire, or on a stove, for at least half an hour, let the fire be very
moderate, then set it off, baste it with a small lump of butter, grate a stale
cracker thickly over it, sprinkle it with wine, or a little sweetened vinegar,
put it back, let it roast slowly for an hour, and then serve it with sauce.
Champagne wine sauce is very fashionable with roasted or baked ham.
CHAPTER IX.
BROILING, ETC.
CLEANLINESS is extremely essential to this mode of cookery.
Keep your gridiron quite clean between the bars, and bright on the top. When it
is hot, wipe it well with a linen cloth. Just before you use it, rub the bars
with clean mutton suet, to prevent the meat from being marked by the gridiron.
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