Scald a loaf of bread with boiling water, take the
liver of the goose, one pint of oysters, two stalks of
celery, one raw egg, two-thirds cup of butter✪ Roast Goose, mix, and
chop fine. Season with salt, pepper, and sage. Dredge
the goose with flour. Rub with bits of butter, salt.
and pepper on top. Roast three hours. The usual
turkey dressing may also be used.
BAKED HAM.
Have the ham cut about three quarters of an inch
thick. Put it into hot water, and }f*t it boil slowly for
MEATS
45
ten minutes. Pour off the water, sprinkle with a little
brown sugar✪ Baked Ham and dry mustard and bake for forty min-
utes in a rather hot oven. The ham will be tender and
sweet. If desired, eggs may be fried in the grease
left in the pan.
BOILED HAM.
Mrs. T. H. McMichael.
Soak in water over night. Next morning wash
with a coarse cloth or stiff brush, scrubbing thorough-
ly, trim off the black end edges and scrape out the
cracks, and put on to boil in plenty of cold water. The
water should come slowly to the boiling point, should
not boil for an hour and half, then quicken the fire a
little, skim and boil steadily, allowing twenty minutes
to the pound, after boiling begins. Remove it from
the pot and skin carefully. Make a paste of Maple
syrup and flour, rub over ham and bake till nice and
brown. Stick cloves in fat. Or it may cool in liquor,
then trim and skin, and spread with mixture of one
cup of cracker crumbs and half a cup of brown sugar,
salt and spoon of pepper. Moisten with butter and
bake till brown and crisp. A quarter of a teaspoon
of tarragon may be added to the cracker crumbs and
sugar. A teaspoon of borax in the water in which the
ham is washed helps to cleanse it.
TO BOIL HAM.
Mrs. Eliza Smith.
Cover with water, boil twenty minutes to the pound
When done, remove from stove, add one cup of sugar,
let stand one hour in this liquor, then take ham out,
place in a vessel of cold water, let it remain three
hours, remove and trim.
HAM LOAF.
Using milk to moisten the bread crumbs, and two or
three eggs with the chopped ham. May be made and
baked like veal loaf. Slice thin when cold.
BROILED HAM.
Cut in slices. Soak for half an hour in boiling hot
46
MEATS
water and broil over a clear fire. Butter, garnish with
parsley and serve hot.
HAM "YUM YUM."
Cut a piece of ham✪ Boiled Ham three-quarters of an inch thick,
cover it with sweet, rich milk, bake in a hot oven until
milk is absorbed and ham nicely browned, which will
require thirty minutes.
VEAL KIDNEYS.
Cook the kidneys for ten minutes in brown stock,
drain and slice. Put alternate slices of the cooked
kidney and thinly sliced bacon on a skewer with a
fresh mushroom at each end and broil on toast. Stir
together a tablespoonful of butter and one of flour and
add to the brown stock, stirring until smooth. When
the bacon is crisp arrange the toast and kidneys in the
brown stock and serve, seasoned to taste.
Page 20 · 8 recipe records on this page
Presented as published in 1907. 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
Scald a loaf of bread with boiling water, take the liver of the goose, one pint of oysters, two stalks of celery, one raw egg, two-thirds cup of butter, mix, and chop fine. Season with salt, pepper, and sage. Dredge the goose with flour. Rub with bits of butter, salt. and pepper on top. Roast three hours. The usual turkey dressing may also be used.
BAKED HAM.
Have the ham cut about three quarters of an inch thick. Put it into hot water, and let it boil slowly for
ten minutes. Pour off the water, sprinkle with a little brown sugar and dry mustard and bake for forty minutes in a rather hot oven. The ham will be tender and sweet. If desired, eggs may be fried in the grease left in the pan.
BOILED HAM. Mrs. T. H. McMichael.
Soak in water over night. Next morning wash with a coarse cloth or stiff brush, scrubbing thoroughly, trim off the black end edges and scrape out the cracks, and put on to boil in plenty of cold water. The water should come slowly to the boiling point, should not boil for an hour and half, then quicken the fire a little, skim and boil steadily, allowing twenty minutes to the pound, after boiling begins. Remove it from the pot and skin carefully. Make a paste of Maple syrup and flour, rub over ham and bake till nice and brown. Stick cloves in fat. Or it may cool in liquor, then trim and skin, and spread with mixture of one cup of cracker crumbs and half a cup of brown sugar, salt and spoon of pepper. Moisten with butter and bake till brown and crisp. A quarter of a teaspoon of tarragon may be added to the cracker crumbs and sugar. A teaspoon of borax in the water in which the ham is washed helps to cleanse it.
TO BOIL HAM.
Mrs. Eliza Smith. Cover with water, boil twenty minutes to the pound When done, remove from stove, add one cup of sugar, let stand one hour in this liquor, then take ham out, place in a vessel of cold water, let it remain three hours, remove and trim.
HAM LOAF.
Using milk to moisten the bread crumbs, and two or three eggs with the chopped ham. May be made and baked like veal loaf. Slice thin when cold.
BROILED HAM. Cut in slices. Soak for half an hour in boiling hot
water and broil over a clear fire. Butter, garnish with parsley and serve hot.
HAM "YUM YUM."
Cut a piece of ham three-quarters of an inch thick, cover it with sweet, rich milk, bake in a hot oven until milk is absorbed and ham nicely browned, which will require thirty minutes.
VEAL KIDNEYS. Cook the kidneys for ten minutes in brown stock, drain and slice. Put alternate slices of the cooked kidney and thinly sliced bacon on a skewer with a fresh mushroom at each end and broil on toast. Stir together a tablespoonful of butter and one of flour and add to the brown stock, stirring until smooth. When the bacon is crisp arrange the toast and kidneys in the brown stock and serve, seasoned to taste.
Records on this page
Roast GooseBaked HamBaked HamBoiled HamTo Boil HamHam LoafBroiled HamHam 'Yum Yum'