The Dudley book of cookery and household recipes

say for about two hours. Then if tender, remove it and let it cool. Remove skin and all black part from the sides. Prepare a paste made of water and flour large enough to encase the ham. Sift over the ham some finely powdered sugar, glaze quickly with the salamander, and place the ham in the grate — the under side to be glazed most. Draw the ends of the paste towards each other with the help of a little moisture and so as to seal up the ham. Take a baking sheet and turn the ham over on to the glazed side — the sealed side to be underneath. Take your knife and decorate the paste with scores. Brush over with egg wash and make a little slit on the top to let out the steam. Put the joint in the oven until dry and well coloured. After taking the ham from the oven remove a little of the paste — sufficient to inject a glass of port, sherry or champagne. Put back the paste and make hot. The ham can then be served in the paste or removed entirely just before serving. FOR A GOOD COLD HAM SOAK a green ham for two days, changing the water twice a day. Put it in a stewpan which is large enough to hold it, adding to the water two handfuls of brown sugar, two carrots, two leeks, and a bunch of herbs. Wrap the ham in a cloth and let it boil slowly for five hours. Take the stewpan off the fire and let the ham get cold in the liquid. When it is cold clean it and pare. Glaze it with sugar and a salamander. HAM A Chicago Recipe Boil the ham till well cooked. Take it out of the water and drain till cold. When cold remove the outside skin and make slight incisions in the fat on the top of ham with a knife. Sprinkle three or four tablespoonsful of powdered moist sugar over the top of the ham. Roast in oven for twenty minutes, basting about every five minutes with a pint of cooking sherry. Remove from the oven while doing so, using the sherry enough at a time to baste thoroughly with it. OX TALATES Take four palates, soak them for five hours in warm water. Then put them into a stewpan with fresh cold water and cook them slowly for an hour and a half. Take them out, dip them into cold water and scrape off skin, replace them in stewpan and cook till they are perfectly tender, then take them out and press fiat between two plates till cold. Cut them into squares and warm in following sauce : Two ounces of fresh butter, juice of half a lemon, a little chopped parsley, pepper and salt. Melt three ounces of glaze in a saucepan and add altogether. Let the sauce come to the boil, then add palates and serve very hot. VEAL CHOPS Beat some chops flat. Smash the yolk of a hardboiled egg and mix with it some sweet herbs, grated bread, salt and pepper. Cover the chops with this and put each chop into a clean, well-buttered paper. Broil them over a clear fire, turning them often; remove the papers, cover the chops with carefull}^ mashed potatoes, bind together with eggs, fry in hot oil to a delicate brown. ¥ FILLETS OF VEAL MILANAISE