Directions for Cookery, in its Various Branches Part 16

When it is done, take it up, carefully strip off the skin, and reserve it to cover the ham when it is put away cold. Rub the ham all over with some beaten egg, and strew on it fine bread-raspings shaken through the lid of a dredging box. Then place it in an oven to brown and crisp, or on a hot dish set over the pot before the fire. Cut some writing paper into a handsome fringe, and twist it round the shank-bone before you send the ham to table. Garnish the edge of the dish with little piles or spots of rasped crust of bread.

In carving a ham, begin not quite in the centre, but a little nearer to the hock. Cut the slices very thin. It is not only a most ungenteel practice to cut ham in thick slices, but it much impairs the flavour.

When you put it away after dinner, skewer on again the skin. This will make it keep the better.

Ham should always be accompanied by green vegetables, such as asparagus, peas, beans, spinach, cauliflower, brocoli, &c.

Bacon also should be well soaked before it is cooked; and it should be boiled very slowly, and for a long time. The greens may be boiled with the meat. Take care to skim the pot carefully, and to drain and squeeze the greens very well before you send them to table. If there are yellow streaks in the lean of the bacon, it is rusty, and unfit to eat.

TO ROAST A HAM.

Take a very fine ham (a Westphalia one if you can procure it) and soak it in lukewarm water for a day or two, changing the water frequently. The day before you intend cooking it, take the ham out of the water, and (having removed the skin) trim it nicely, and pour over it a bottle of Madeira or sherry. Let it steep till next morning, frequently during the day was.h.i.+ng the wine over it. Put it on the spit in time to allow at least six hours for slowly roasting it. Baste it continually with hot water. When it is done, dredge it all over with fine bread-raspings shaken on through the top of the dredging box; and set it before the fire to brown.

For gravy, take the wine in which the ham was steeped, and add to it the essence or juice which flowed from the meat when taken from the spit. Squeeze in the juice of two lemons. Put it into a sauce-pan, and boil and skim it. Send it to table in a boat. Cover the shank of the ham (which should have been sawed short) with bunches of double parsley, and ornament it with a cl.u.s.ter of flowers cut out with a penknife from raw carrots, beets, and turnips; and made to imitate marygolds, and red and white roses.

DIRECTIONS FOR CURING HAM OR BACON.

Ham or bacon, however well cured, will never be good unless the pork of which it is made has been properly fed. The hogs should be well fattened on corn, and fed with it about eight weeks, allowing ten bushels to each hog. They are best for curing when from two to four years old, and should not weigh more than one hundred and fifty or one hundred and sixty pounds. The first four weeks they may be fed on mush, or on Indian meal moistened with water; the remaining four on corn unground; giving them always as much as they will eat. Soap-suds may be given to them three or four times a week; or oftener if convenient.

When killed and cut up, begin immediately to salt them. Rub the outside of each ham with a tea-spoonful of powdered saltpetre, and the inside with a tea-spoonful of cayenne pepper. Having mixed together brown sugar and fine salt, in the proportion of a pound and a half of brown sugar to a quart of salt, rub the pork well with it. This quant.i.ty of sugar and salt will be sufficient for fifty pounds of meat. Have ready some large tubs, the bottoms sprinkled with salt, and lay the meat in the tubs with the skin downward. Put plenty of salt between each layer of meat. After it has lain eight days, take it out and wipe off all the salt, and wash the tubs. Make a pickle of soft water, equal quant.i.ties of salt and mola.s.ses, and a little saltpetre; allowing four ounces of saltpetre to two quarts of mola.s.ses and two quarts of salt, which is the proportion for fifty pounds of meat. The pickle must be strong enough to bear up an egg. Boil and skim it; and when it is cold, pour it over the meat, which must be turned every day and basted with the pickle. The hams should remain in the pickle at least four weeks; the shoulders and middlings of the bacon three weeks; and the jowls two weeks. They should then be taken out and smoked. Having washed off the pickle, before you smoke the meat, bury it, while wet, in a tub of bran. This will form a crust over it, and prevent evaporation of the juices. Let the smoke-house be ready to receive the meat immediately. Take it out of the tub after it has lain half an hour, and rub the bran evenly over it.

Then hang it up to smoke with the small end downwards. The smoke-house should be dark and cool, and should stand alone, for the heat occasioned by an adjoining--building may spoil the meat, or produce insects. Keep up a good smoke all day, but have no blaze.

Hickory is the best wood for a smoke-house fire, In three or four weeks the meat will be sufficiently smoked, and fit for use.

During the process it should be occasionally taken down, examined, and hung up again. The best way of keeping hams is to wrap them in paper, or, to sew them in coa.r.s.e cloths (which should be white-washed) and bury them in a barrel of hickory ashes. The ashes must be frequently changed.

An old ham will require longer to soak, and longer to boil than a new one.

Tongues may be cured in the above manner.

LIVER PUDDINGS.

Boil some pigs' livers. When cold, mince them, and season them with pepper, salt, and some sage and sweet marjoram rubbed fine.

You may add some powdered cloves. Have ready some large skins nicely cleaned, and fill them with the mixture, tying up the ends securely. p.r.i.c.k them with a fork to prevent their bursting; put them into hot water, and boil them slowly for about an hour. They will require no farther cooking before you eat them. Keep them in stone jars closely covered. They are eaten cold at breakfast or supper, cut into slices an inch thick or more; or they may be cut into large pieces, and broiled or fried.

COMMON SAUSAGE-MEAT.

Having cleared it from the skin, sinews, and gristle, take six pounds of the lean of young fresh pork, and three pounds of the fat, and mince it all as fine as possible. Take some dried sage, pick off the leaves and rub them to powder, allowing three tea-spoonfuls to each pound of meat. Having mixed the fat and lean well together, and seasoned it with nine tea-spoonfuls of pepper, and the same quant.i.ty of salt, strew on the powdered sage, and mix the whole very well with your hands. Put it away in a stone jar, packing it down hard; and keep it closely covered. Set the jar in a cool dry place.

When you wish to use the sausage-meat, make it into flat cakes about an inch thick and the size of a dollar; dredge them with flour, and fry them in b.u.t.ter or dripping, over rather a slow fire, till they are well browned on both sides, and thoroughly done.

Sausages are seldom eaten except at breakfast.

FINE SAUSAGES.

Take some fresh pork, (the leg is best,) and clear it from the skin, sinews, and gristle. Allow two pounds of fat to three pounds of lean. Mince it all very fine, and season it with two ounces and a half of salt, half an ounce of pepper, thirty cloves, and a dozen blades of mace powdered, three grated, nutmegs, six table-spoonfuls of powdered sage, and two tea-spoonfuls of powdered rosemary. Mix all well together. Put it into a stone jar, and press it down very hard. Cover it closely, and keep it in a dry cool place.

When you use this sausage-meat, mix with it some beaten yolk of egg, and make it into b.a.l.l.s or cakes. Dredge them with flour, and fry them in b.u.t.ter.

BOLOGNA SAUSAGES.

Take ten pounds of beef, and four pounds of pork; two-thirds of the meat should be lean, and only one third fat. Chop it very fine, and mix it well together. Then season it with six ounces of fine salt, one ounce of black pepper, half an ounce of cayenne, one table-spoonful of powdered cloves; and one clove or garlic minced very fine.

Have ready some large skins nicely cleaned and prepared, (they should be beef-skins,) and wash them in salt and vinegar. Fill them with the above mixture, and secure the ends by tying them with packthread or fine twine. Make a brine of salt and water strong enough to bear up an egg. Put the sausages into it, and'

let them lie for three weeks, turning them daily. Then take them out, wipe them dry, hang them up and smoke them. Before you put them away rub them all over with, sweet oil,

Keep them in ashes. That of vine-twigs is best for them.

You may fry them or not before you eat them.

PORK CHEESE.

Take the heads, tongues, and feet of young fresh pork, or any other pieces that are convenient. Having removed the skin, boil them till all the meat is quite tender, and can be easily stripped from the bones. Then chop it small, and season it with salt and black pepper to your taste, and if you choose, some beaten cloves.

Add sage-leaves and sweet marjoram, minced fine, or rubbed to powder. Mix the whole very well together with your hands. Put it into deep pans, with straight sides, (the shape of a cheese,) press it down hard and closely with a plate that will fit the pan; putting the under side of the plate next to the meat, and placing a heavy weight on it. In two or three days it will be fit for use, and you may turn it out of the pan. Send it to table cut in slices, and use mustard and vinegar with it. It is generally eaten at supper or breakfast.

PIG'S FEET AND EARS SOUSED.

Having cleaned them properly, and removed the skin, boil them slowly till they are quite tender, and then split the feet and put them with the ears into salt and vinegar, flavoured with a little mace. Cover the jar closely, and set it away. When you use them, dry each piece well with a cloth; dip them first in beaten yolk of egg, and then in bread-crumbs, and fry them nicely in b.u.t.ter or lard. Or you may eat them cold, just out of the vinegar.

If you intend keeping them some time, you must make a fresh pickle for them every other day.

TO IMITATE WESTPHALIA HAM.

The very finest pork must be used for these hams. Mix together an equal quant.i.ty of powdered saltpetre and brown sugar, and rub it well into the hams. Next day make a pickle in sufficient quant.i.ty to cover them very well. The proportions of the ingredients are a pound and a half of fine salt, half a pound of brown sugar, an ounce of black pepper and an ounce of cloves pounded to powder, a small bit of sal prunella, and a quart of stale strong beer or porter. Boil them all together, so as to make a pickle that will bear up an egg. Pour it boiling hot over the meat, and let it lie in the pickle two weeks, turning it two or three times every day, and basting or was.h.i.+ng it with the liquid. Then take out the hams, rub them with bran and smoke them for a fortnight. When done, keep them in a barrel of wood ashes.

In cooking these hams simmer them slowly for seven or eight hours.

To imitate the shape of the real Westphalia hams, cut some of the meat off the under side of the thick part, so as to give them a flat appearance. Do this before you begin to cure them, first loosening the skin and afterwards sewing it on again.

The ashes in which you keep them must be changed frequently, wiping the hams when you take them out.

TO GLAZE A COLD HAM.

With a brush or quill feather go all over the ham with beaten yolk of egg. Then cover it thickly with pounded cracker, made as fine as flour, or with grated crumbs of stale bread. Lastly go over it with thick cream. Put it to brown in the oven of a stove, or brown it on the spit of a tin roaster, set before the fire and turned frequently.

This glazing will be found delicious.