Wash it carefully before you
put it on to boil, removing rust or mold with a small, stiff scrubbing
brush. Lay it in a large boiler, and pour over it enough cold water
to cover it. To this add a bay leaf, half a dozen cloves, a couple of
blades of mace, a teaspoonful of sugar, and, if you can get it, a good
handful of fresh, sweet hay. Let the water heat very gradually, not
reaching the boil under two hours. It should never boil hard, but
simmer gently until the ham has cooked fifteen minutes to every pound.
It must cool in the liquor, and the skin should not be removed until
the meat is entirely cold, taking care not to break or tear the fat.
Brush over the ham with beaten egg, strew it thickly with very fine
bread crumbs, and brown in a quick oven. Arrange a frill of paper
around the bone of the shank, and surround the ham with water-cress,
or garnish the dish with parsley.
TONGUE.
Wash the tongue carefully, and let it lie in cold water for several
hours before cooking--over night, if possible. Lay it in a kettle of
cold water when it is to be cooked; bring the water to a boil slowly,
and let it simmer until the tongue is so tender that you can pierce it
with a fork. A large tongue should be over the fire about four hours.
When it has cooled in the liquor in which it was boiled, remove the
skin with great care, beginning at the tip, and stripping it back.
Trim away the gristle and fat from the root of the tongue before
serving it.
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