Braised Ham as in Milan. — Cook and dish a Ham as for Braised Ham, make some small paste croustades, and fill them with a preparation of cooked truffles, mushrooms, and macaroni, cut in small dice ; grate some Parmesan cheese over, and mix them up with Spanish sauce. Garnish the Ham with these croustades, and place two cocks’ combs and a large truffle on each of three silver skewers, and fix them tastefully in the Ham. Serve with Madeira sauce in a small sauce- tureen. Broiled Ham.— Either freshen a slice of Ham by soaking it in iced water over night, or by heating in enough water to cover it ; then wipe dry, put it between the bars of a grid- iron, and brown slightly on both sides. Season with pepper, and serve plain or with fried eggs. Cold Boiled Ham with Aspic Jelly. — Select a freshly- smoked Ham, trim off the end of the knuckle-bone, and, after having soaked it for a few hours, boil it as for Boiled Ham (No. 2). When done, take the Ham out, drain it, cut the thigh- bone short, wrap the Ham tightly in a cloth, and let it cool. When ready to serve, take the cloth off, peel off the rind, excepting at the knuckle end, trim it neatly, glaze, fix a ruffle on the knuckle-bone, put a white paper on a dish, set the Ham on it, and garnish the base with chopped aspic jelly and truffles (see Fig. 920). For details respecting Culinary Processes, Utensils, Sauces, d-c., referred to, see under their special heads. TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. 739 Hams — continued. Devilled Ham. — Cut some thin slices of Ham, spread them with mustard mixed with oil and vinegar, put them in a baking-dish, and cook in the oven. Boil some potatoes, mash them✪ Devilled Ham, put a mound of them on a dish, arrange the pieces of cooked Ham against the mound, and serve. Tartar sauce is sometimes served with this dish. Fig. 920. Cold Boiled Ham with Aspic Jelly. Essence of Ham. — (1) Cut Gib. of lean Ham into small pieces, put them in a saucepan with eight peeled shallots and three bay-leaves, and moisten with a small quantity of water. Fix the lid firmly on the saucepan, and stand it at the side of the fire. When the Ham is a little more than half cooked, pour in 0 pints of boiling water, place over the fire until tender, then move it to the side, and simmer for one hour. Skim the Ham liquor, strain it through a fine hair sieve, clarify it with whites of eggs, then strain it through a cloth. Pour the liquor into a clean saucepan, and boil it until reduced to 1J pints. Leave it until cold, skim, pour it into small bottles, and keep them tightly corked. This essence is a capital flavouring for sauces, and will keep for any length of time. (2) Cut lib. of raw Ham into small pieces, trimming off the fat; put them into a saucepan with an onion, a carrot, a bunch of parsley, a sprig of thyme, one bay-leaf, and 5 pint of white wine. Boil the liquor till the wine is reduced, then pour in lqt. of veal broth, and boil slowly at the side of the fire for half-an-hour. Strain, skim, and bottle as for No. 1.

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Braised Ham as in Milan. — Cook and dish a Ham as for Braised Ham, make some small paste croustades, and fill them with a preparation of cooked truffles, mushrooms, and macaroni, cut in small dice ; grate some Parmesan cheese over, and mix them up with Spanish sauce. Garnish the Ham with these croustades, and place two cocks’ combs and a large truffle on each of three silver skewers, and fix them tastefully in the Ham. Serve with Madeira sauce in a small sauce- tureen. Broiled Ham.— Either freshen a slice of Ham by soaking it in iced water over night, or by heating in enough water to cover it ; then wipe dry, put it between the bars of a grid- iron, and brown slightly on both sides. Season with pepper, and serve plain or with fried eggs. Cold Boiled Ham with Aspic Jelly. — Select a freshly- smoked Ham, trim off the end of the knuckle-bone, and, after having soaked it for a few hours, boil it as for Boiled Ham (No. 2). When done, take the Ham out, drain it, cut the thigh- bone short, wrap the Ham tightly in a cloth, and let it cool. When ready to serve, take the cloth off, peel off the rind, excepting at the knuckle end, trim it neatly, glaze, fix a ruffle on the knuckle-bone, put a white paper on a dish, set the Ham on it, and garnish the base with chopped aspic jelly and truffles (see Fig. 920). For details respecting Culinary Processes, Utensils, Sauces, d-c., referred to, see under their special heads. TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. 739 Hams — continued. Devilled Ham. — Cut some thin slices of Ham, spread them with mustard mixed with oil and vinegar, put them in a baking-dish, and cook in the oven. Boil some potatoes, mash them, put a mound of them on a dish, arrange the pieces of cooked Ham against the mound, and serve. Tartar sauce is sometimes served with this dish. Fig. 920. Cold Boiled Ham with Aspic Jelly. Essence of Ham. — (1) Cut Gib. of lean Ham into small pieces, put them in a saucepan with eight peeled shallots and three bay-leaves, and moisten with a small quantity of water. Fix the lid firmly on the saucepan, and stand it at the side of the fire. When the Ham is a little more than half cooked, pour in 0 pints of boiling water, place over the fire until tender, then move it to the side, and simmer for one hour. Skim the Ham liquor, strain it through a fine hair sieve, clarify it with whites of eggs, then strain it through a cloth. Pour the liquor into a clean saucepan, and boil it until reduced to 1J pints. Leave it until cold, skim, pour it into small bottles, and keep them tightly corked. This essence is a capital flavouring for sauces, and will keep for any length of time. (2) Cut lib. of raw Ham into small pieces, trimming off the fat; put them into a saucepan with an onion, a carrot, a bunch of parsley, a sprig of thyme, one bay-leaf, and 5 pint of white wine. Boil the liquor till the wine is reduced, then pour in lqt. of veal broth, and boil slowly at the side of the fire for half-an-hour. Strain, skim, and bottle as for No. 1.

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