The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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HO                                       PORK AND BACON.
fill up the places with a layer of grated yolks and i white of hard boiled eggs. Be careful not to blend them. Garnish the dish with sprigs of green double parsley interspersed with pretty flowers cut from vegetables; make red, pink, cream colored and white roses of beets; purple and yellow roses of carrots, and pearl white with turnips ; for leaves use mustard or curled parsley. Ornament the knuckle with letter paper of different colors, or white; cut with letter paper.
Miss F.'s Recipe for preparing whole hams for parties.—Boil them till very done and skin them ; when cold cut through the ham in slices to the bone, but do not cut the slices from the bone. Be­tween each slice, put thin pieces of pickle and detach the slices as needed. The ham dressed by either of these receipts will show to better advantage by being slightly elevated above the dish. Gar­nish with parsley or something green. Save the essence or gravy for boiling cabbage, beans, peas, or Irish potatoes, and soups, &c.
Glaze for Covering Cold Hams, Tongues, &c.—Use either rich stock or white stock, denoting the quantity of meat in each. It may be remarked at the outset that unless glaze is wanted in very large quantities it is seldom made expressly ; either of the stocks above mentioned boiled down and realtered considerably, will be found to produce a very good glaze. Put the stock into a stew pan over a nice clear fire, let it boil till it becomes somewhat stiff, when keep stirring to prevent its burning. The moment it is sufficiently reduced and comes to a glaze turn it out into the glazing pot or white earthenware jar to melt the glaze when required. It should never be warmed in a sauce pan, lest it should reduce too much and become black and bitter. If the glaze is wanted of a pale color more veal than beef should be mixed in making the stock ; and it is as well to omit turnips and celery, as thev impart a disagreeable bit­ter flavor.
To Glaze Ham (boiling).-^Brush over the ham (using a feather or brush) with the yolk of an egg, cover thickly with bread crumbs and go over it with thick cream ; put it in the stove or oven to brown, put the glaze on 1-2 inch thick and if necessary put it on a second time.
How to Boil Ham to give it an excellent flavor.—Vinegar and water, 2 heads of celery, 2 turnips, 3 onions, a large bunch of savory herbs. Let the ham soak from 8 to 12 hours, wash it thoroughly clean, and trim away from the under sides all the rusty and smoked parts, which would spoil the appearance, and let it soak for a few hours in vinegar and water; put it on in cold wa­ter, and when it boils add the vegetables and herbs; simmer very gently until tender, take it out, strip off the skin, cover with bread raspings and put a paper ruche around the knuckle.