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Classic
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page 26
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 over night; 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.
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 a forc'd meet in his craw will take two hours: one without an
hour and a half; a hen turkey, three quarters of an hour; a large fowl, forty
minutes; a small one, half an hour; a large chicken, twenty minutes; a small
one, a quarter of an hour. A full grown goose salted, an hour and a half; a
large duck near an hour.
Sauce for a boiled Turkey. Take a little water a bit of thyme, an onion, a blade
of mace, a little lemon-peel, and an anchovy: boil these together and strain
them through a sieve, adding a little melted butter.
Sauce for a Fowl. Parceley and butter; or white oyster sauce.
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