Sprinkle all over with one
teaspoonful of salt and one salt-
spoonful of black pepper ; put * it in
a roast-pan, with two gills of stock✪ Ham, Fresh, Stuffed and Roasted.
Roast in a moderate oven one and a
half hours, then add the other half
of the beans, and cook one hour
more. After the first half-hour of
the roasting, baste well every twenty
minutes. Remove the strings and
serve. It is a novel way to prepare
a fresh ham, not expensive, whole-
some, more delicate and tasty than
roast pork. Served cold the next
day it is delicious. If any beans are
left over, serve them cold with a French
dressing.
Ham Turnovers. — Chop cold boiled
ham fine and warm in butter. Beat
two or more eggs✪ Ham Turnovers, according to quan-
tity of ham, and pour into a saucepan.
When it is brown on one side spread
the ham on half of it and turn the
other half over it.
Ham, Virginia, To Cure. — For cur-
ing eight hams averaging 12 lbs.
in weight, have ready three gallons
Ham, York
PORK
Pork Chops, Broiled
of best salt, 2 lbs. of fair brown sugar,
54 lb. of powdered saltpetre, 2 ozs. of
black pepper, and i oz. of cayenne
pepper. Cut the joints into proper
shapes, without unnecessary bone
and fat, and lay them on a board or
table. First rub the skin well with
salt, and lay each joint aside, then
begin over again, and into the fleshy
side of every ham rub two teaspoonfuls
of saltpetre and a table-spoonful of
brown sugar mixed together. Rub
the pepper particularly about the
hock and under the bone, and give
to the whole ham a good application
of salt. Now pack the hams, one upon
another, the skin downward, with a
layer of salt between, into a tub or
box, the bottom of which has also been
covered with salt. The process of salt-
ing will be complete in five weeks. At
the end of that time have ready about
a peck of hickory ashes, clean the
hams with a brush or dry cloth, and
rub them with the ashes. To smoke
the hams the joints should be hung
from joists beneath the ceiling, and a
low, smothered fire kept up for five or
six weeks, so as to smoke thoroughly
but not overheat the hams. Or as an
excellent substitute for this process,
paint the hams with a coating of py-
roligneous acid, let them dry, and re-
peat the operation. Wrap each ham
in paper and encase it in a canvas or
strong cotton bag.
Ham, York. — Wash and scrape
the ham ; put in a saucepan with
enough cold water to cover it ; add two
carrots, two onions, celery, cloves,
a blade of mace, thyme, and bay-
leaves ; simmer very slowly for four
hours ; allow to cool in the liquor.
When cold remove the rind, cut into
thin slices, and serve with any rich
salad.
Pigs’ Feet, Boned. — Wash well
in cold water four large pigs' feet,
dry them with a towel, and tie the
flesh at the top with a strip of muslin
to prevent it from shrinking. Put
them in enough water to cover, sea-
son with two carrots, two red onions,
✪ Pork Chops, Broiled
Page 301 · 4 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Sprinkle all over with one
teaspoonful of salt and one salt-
spoonful of black pepper ; put * it in
a roast-pan, with two gills of stock.
Roast in a moderate oven one and a
half hours, then add the other half
of the beans, and cook one hour
more. After the first half-hour of
the roasting, baste well every twenty
minutes. Remove the strings and
serve. It is a novel way to prepare
a fresh ham, not expensive, whole-
some, more delicate and tasty than
roast pork. Served cold the next
day it is delicious. If any beans are
left over, serve them cold with a French
dressing.
Ham Turnovers. — Chop cold boiled
ham fine and warm in butter. Beat
two or more eggs, according to quan-
tity of ham, and pour into a saucepan.
When it is brown on one side spread
the ham on half of it and turn the
other half over it.
Ham, Virginia, To Cure. — For cur-
ing eight hams averaging 12 lbs.
in weight, have ready three gallons
Ham, York
PORK
Pork Chops, Broiled
of best salt, 2 lbs. of fair brown sugar,
54 lb. of powdered saltpetre, 2 ozs. of
black pepper, and i oz. of cayenne
pepper. Cut the joints into proper
shapes, without unnecessary bone
and fat, and lay them on a board or
table. First rub the skin well with
salt, and lay each joint aside, then
begin over again, and into the fleshy
side of every ham rub two teaspoonfuls
of saltpetre and a table-spoonful of
brown sugar mixed together. Rub
the pepper particularly about the
hock and under the bone, and give
to the whole ham a good application
of salt. Now pack the hams, one upon
another, the skin downward, with a
layer of salt between, into a tub or
box, the bottom of which has also been
covered with salt. The process of salt-
ing will be complete in five weeks. At
the end of that time have ready about
a peck of hickory ashes, clean the
hams with a brush or dry cloth, and
rub them with the ashes. To smoke
the hams the joints should be hung
from joists beneath the ceiling, and a
low, smothered fire kept up for five or
six weeks, so as to smoke thoroughly
but not overheat the hams. Or as an
excellent substitute for this process,
paint the hams with a coating of py-
roligneous acid, let them dry, and re-
peat the operation. Wrap each ham
in paper and encase it in a canvas or
strong cotton bag.
Ham, York. — Wash and scrape
the ham ; put in a saucepan with
enough cold water to cover it ; add two
carrots, two onions, celery, cloves,
a blade of mace, thyme, and bay-
leaves ; simmer very slowly for four
hours ; allow to cool in the liquor.
When cold remove the rind, cut into
thin slices, and serve with any rich
salad.
Pigs’ Feet, Boned. — Wash well
in cold water four large pigs' feet,
dry them with a towel, and tie the
flesh at the top with a strip of muslin
to prevent it from shrinking. Put
them in enough water to cover, sea-
son with two carrots, two red onions,