To make this,
chop fine half a pound of lean veal and quarter of a pound of ham and
add to these a small cup of fine bread crumbs. Season with a
quarter-teaspoonful each of ground mace, cloves, and allspice, and a
saltspoonful of black pepper. Stir in a raw egg to bind the mixture
together. When the forcemeat has been put into the hole in the
shoulder, cover the mutton with a cloth that will close the mouth of
the opening, and lay the meat in a pot with the bone from the
shoulder, a peeled and sliced onion, carrot and turnip, a little
parsley and celery, and a bay leaf; Pour in enough cold water to
cover the mutton entirely, stir in a heaping tablespoonful of salt,
and let the water come gradually to a boil and simmer until the mutton
has cooked twenty minutes to the pound. Let it cool in the broth;
take it out; lay it under a weight until cold, and serve. This is
also very good hot. The liquor makes excellent soup.
TO FRY HAM.
First, parboil it and drain well; then fry a light brown. Make a gravy
with milk, a little flour, and a teaspoonful of sugar; pour over the
ham.
HAM TOAST. MRS. E. SEFFNER.
Chop lean ham (the refuse bits); put in a pan with a lump of butter
the size of an egg, a little pepper, and two beaten eggs. When well
warmed, spread on hot buttered toast.
BOILED HAM.
The best ham to select is one weighing from eight to ten pounds. Take
one that is not too fat, to save waste.
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