Follow the directions given in the foregoing as to the trimming and soaking of the ham ; boil it in water without hay for an hour ; strain and wash it clean, and wipe the pan ; replace the ham in it with two carrots, two onions, a head of celery, a " bouquet garni," two blades of mace, and four cloves. Moisten with sufficient ordinary stock to float the ham✪ Braized Ham with Stewed Peas, and simmer very gently on a slow fire for about four hours, taking care not to allow it to boil but merely simmer, in order to obtain tenderness and mellow- ness. When done remove the pan with the ham to a cool place, leaving it, as in the foregoing, to cool in its liquor. When nearly cold take it out of the pan and trim it as described ; then put it back into the pan with its own stock, and warm it gently, without boiling, over a slow fire. When warmed through, place the ham on a baking-dish in the oven for a few minutes to dry the surface ; glaze and dish it up ; garnish round with stewed peas (No. 286); pour some bright Espagnole sauce over the peas, and serve. Note. — Hams boiled or braized as in Nos. 5 70 and 571 can also be dressed with jardiniere, French, broad, or hari- PRACTICAL HOUSEHOLD COOKERY. 279 cot beans, green peas, new carrots, Brussels sprouts, and mac^doine. 572. BAKED HAH, HOUSEWIFE STTLE. Put a ham that has been only trimmed and soaked, as previously described, in a large oval pan with plenty of cold water; boil, and let it simmer very gently for an hour; take the pan with the ham in it, away from the fire to get cold. Meanwhile mix to rather a thick paste, one pound and a half of flour with plain water. When the ham is cold take it out of the pan ; drain it ; remove the whole rind and trim off the fat; then wrap up the ham closely with the paste; fold this with a buttered sheet of paper ; fasten it on the spit, and roast before a moderate fire for some three hours, taking care meanwhile, to often baste the paper with any sort of fat. Then take the spit away from the fire, remove the paper carefully from the paste, without breaking the latter ; cut a small round hole in the centre of the paste, into which introduce, little by little, half a bottle of Madeira or Marsala wine✪ Baked Ham, Housewife Style ; stop up the hole with fresh paste; fold the ham again, with a buttered sheet of paper, and roast for half an hour longer. Then take it away from the fire, place on a dish, remove the paper and paste from around, and serve with Madeira sauce (see Boiled Ilam and Spinach) apart, together with a dish either of cauliflowers, haricot or French beans, green peas, or carrots, cooked in salt water. Remarks on Boar. The boar is a pig in a wild state, and its flesh although tough is similar to pork, except the head, which is the 28o PRACTICAL HOUSEHOLD COOKERY. most delicate part. All other parts of the animal are cooked in the same manner as pork. 573. BOAR CUTLETS A LA SARDE. Cut and trim the cutlets as described for pork cutlets, and marinade them for twenty -four hours. Half an hour before serving, drain and wipe the cutlets dry, and fry them in a saut^-pan, with butter, on a brisk fire, for eight minutes. When done drain the butter from the pan, moisten well with Mustard sauce (No. 223), and sea.son with salt and pepper. Let the cutlets simmer in this three minutes on each side, and then dish them up, pour the sauce over them, and serve with a garnish of potato pur^. 574. BOAR CUTLETS, ENGUSH STYLE. Cut, trim, and marinade the cutlets for two or three days. Wipe them dry, pass them through clarified butter and bread-crumbs, and broil them over a clear and brisk fire for four minutes e€u;h side; sprinkle some salt over each cutlet; dish up with a garnish of fresh mushrooms, either stewed or grilled, and serve with Goosebeny sauoe (No. 180) apart. 575. BOAR CUTLETS A UESPAGNOLE.

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Follow the directions given in the foregoing as to the trimming and soaking of the ham ; boil it in water without hay for an hour ; strain and wash it clean, and wipe the pan ; replace the ham in it with two carrots, two onions, a head of celery, a " bouquet garni," two blades of mace, and four cloves. Moisten with sufficient ordinary stock to float the ham, and simmer very gently on a slow fire for about four hours, taking care not to allow it to boil but merely simmer, in order to obtain tenderness and mellow- ness. When done remove the pan with the ham to a cool place, leaving it, as in the foregoing, to cool in its liquor. When nearly cold take it out of the pan and trim it as described ; then put it back into the pan with its own stock, and warm it gently, without boiling, over a slow fire. When warmed through, place the ham on a baking-dish in the oven for a few minutes to dry the surface ; glaze and dish it up ; garnish round with stewed peas (No. 286); pour some bright Espagnole sauce over the peas, and serve. Note. — Hams boiled or braized as in Nos. 5 70 and 571 can also be dressed with jardiniere, French, broad, or hari- PRACTICAL HOUSEHOLD COOKERY. 279 cot beans, green peas, new carrots, Brussels sprouts, and mac^doine. 572. BAKED HAH, HOUSEWIFE STTLE. Put a ham that has been only trimmed and soaked, as previously described, in a large oval pan with plenty of cold water; boil, and let it simmer very gently for an hour; take the pan with the ham in it, away from the fire to get cold. Meanwhile mix to rather a thick paste, one pound and a half of flour with plain water. When the ham is cold take it out of the pan ; drain it ; remove the whole rind and trim off the fat; then wrap up the ham closely with the paste; fold this with a buttered sheet of paper ; fasten it on the spit, and roast before a moderate fire for some three hours, taking care meanwhile, to often baste the paper with any sort of fat. Then take the spit away from the fire, remove the paper carefully from the paste, without breaking the latter ; cut a small round hole in the centre of the paste, into which introduce, little by little, half a bottle of Madeira or Marsala wine ; stop up the hole with fresh paste; fold the ham again, with a buttered sheet of paper, and roast for half an hour longer. Then take it away from the fire, place on a dish, remove the paper and paste from around, and serve with Madeira sauce (see Boiled Ilam and Spinach) apart, together with a dish either of cauliflowers, haricot or French beans, green peas, or carrots, cooked in salt water. Remarks on Boar. The boar is a pig in a wild state, and its flesh although tough is similar to pork, except the head, which is the 28o PRACTICAL HOUSEHOLD COOKERY. most delicate part. All other parts of the animal are cooked in the same manner as pork. 573. BOAR CUTLETS A LA SARDE. Cut and trim the cutlets as described for pork cutlets, and marinade them for twenty -four hours. Half an hour before serving, drain and wipe the cutlets dry, and fry them in a saut^-pan, with butter, on a brisk fire, for eight minutes. When done drain the butter from the pan, moisten well with Mustard sauce (No. 223), and sea.son with salt and pepper. Let the cutlets simmer in this three minutes on each side, and then dish them up, pour the sauce over them, and serve with a garnish of potato pur^. 574. BOAR CUTLETS, ENGUSH STYLE. Cut, trim, and marinade the cutlets for two or three days. Wipe them dry, pass them through clarified butter and bread-crumbs, and broil them over a clear and brisk fire for four minutes e€u;h side; sprinkle some salt over each cutlet; dish up with a garnish of fresh mushrooms, either stewed or grilled, and serve with Goosebeny sauoe (No. 180) apart. 575. BOAR CUTLETS A UESPAGNOLE.

Practical household cookery