1885 New Guide Hotel Bar Restaurant

HOTEL AND RESTAURANT COOKERY.

293

and chicken, (or tongue and chicken,) to each 1 lb. allow a couple of little button mushrooms, and 1 oz, of butter, or 2 ozs. of ham fat. Mix it well, pass through the mincer, season with pepper, salt, a dust of cayenne and ground

Then fill

Use bread or rice if the

the skins.

cloves.

keeps longer and tastes sweeter, at The rice and bread are apt to

material is short, but it

the end of the week without.

ferment if kept long. Steam for 1 hour, oil or dip in melted paraffin wax if required for yatching or keeping purposes.

New Hampshire Smoked Hams.

Choose small plump legs of Welsh mutton, trim them as hams. Prepare the following for a 4 to 6 lb. leg.

Ground Allspice, do.

J oz. i oz. \ oz. i oz. i oz. 8 ozs.

Black Pepper,

Nutmeg,

do.

Cloves,

do.

do.

Saltpetre,

Common Salt, Brown Sugar, Pyroligneous Acid,

8 ozs.

\ oz. fluid

1 dessertspoofi/ul.

Mix and rub this into the meat, turning it every day for 8 to 10 days. Lift it out and wipe it dry. Hang it up for 24 hours, then brush over with strong acid, and polish the skin by oiling, if for sale. Should it receive three coats of acid thoroughly brushed and soaked in, it will keep for 3 years fresh and good, and have a delicious smoked flavour. To Serve. Soak in cold spring water for 12 hours, next wash in fresh water. Boil or steam as for ham, using cold water, and slow boiling — and if preferred at table grated, it must be put in a heavy press whilst hot, and grated when cold and set — used as Breakfast dish^ Entree gar7iish^ or supper