European and American cuisine

mixed with 1 tablespoonf al of brown sugar. Baste the top a little first, and after the crust has formed stop basting. Roast for ½ hour longer and serve with boiled vegetables. The gravy should be freed from fat and reduced by boiling, then strained, and served with the meat In place of champagne or wine, cider may be used. Ham in Burgundy. — Boil a well-cleaned and soaked ham for 3 hours in water with 4 onions, 2 bay leaves, 2 tablespoonfuls whole pepper, ½ dozen cloves, a bouquet, and 2 blades of mace. After that take it oat, remove the skin, cut off all the black parts, and place it in a roasting pan. Melt 2 ounces butter in a saucepan, add 1 tablespoonf ul flour, stir, and cook 2 minutes ; add 1 cup bouillon, 1 teaspoonful beef extract, 2 tablespoonfuls brown sugar, and 1 bottle Burgundy or red wine ; boil 5 minutes, then pour it over the ham, put it to roast in a hot oven, baste freely, and roast 1 hour. Twenty minutes before serving cover the top of ham with a mixture of fine bread crumbs, brown sugar, and a pinch of cloves. Baste the top a little at first until the bread has formed a crust, then stop basting. When done remove the ham to a dish, skim and strain the sauce, add 1 tablespoonf ol currant jelly, and serve with the ham. Ham with Cumberland Sauee.— Soak a smoked ham over night ; next morning wash and brush it with a stiff brush, cut off all the black parts, saw a small end of about 2 inches from the knuckle, and after the ham has been thoroughly cleaned and washed, wrap it tightly in a clean cloth and bind it firmly with a strong string. Place it in a boiler over the fire, cover with cold water, add 3 onions, 6 cloves, a bouquet, and 2 bay leaves ; boil slowly from 3 to 4 hours. When the ham is done take it from the boiler, remove the cloth, and take off the skin, except a round piece around the knuckle, which is cut out in small scallops ; cut also some of the fat off, then place it in a double roasting pan, not much larger than the ham ; add 1 cup strong bouillon (or dissolve 1 teaspoonful beef extract in 1 cup boiling water), add 2 cups white wine, cover tightly and stew slowly for ½ hour, basting frequently ; or place the pan in the oven. When done, transfer the ham to a warm dish, set it a few minutes in the front of oven, and brush it over with glaze. For the sauce : Take 1 bitter orange and one sweet orange, a small cup of currant jelly, 1½ cup claret, 3 pieces of lump sugar, and 2 teaspoonfuls English mustard. Pare the bitter orange very thin, and boil the peel 15 minutes in water, take it out and cut as fine as possible. Rub with the sugar the yellow skin from the sweet orange, squeeze half the juice from the oranges over the sugar, and pound it fine. Mix the jelly, mustard, and sugar together, so that the ingredients are well blended, then add by degrees the wine, and lastly the orange peel ; serve with the ham. Cold boiled ham cut into thin slices arranged nicely on an oval-shaped dish, garnished with a border of fine-chopped aspic and some Cumberland sauce poured over the slices of ham, is a pretty dish for supper or lunch and one that is well worth the trouble to make.