1895 The Mixicologist (First Edition) by C F Lawlor

THE MIXICOLOGIST. 104 tion, mix a little mustard and Worcestersliire, and cover it over outside, bakiug till brown. How to Cook a Ham Properly. Select a medium lean ham and steep in cold water during a whole night, place in saucepan, and cover it over with -/z cider, l/$ water, boil for 2 y hours, theu take it out, trim nicely and remove upper skin and sprinkle 1 pouud sugar over it and bake in oven till brown ; serve eitker warm or cold, as preferred. Préparé y. gallon boullion or stock, eut 3 on ions fine, eut up Y* pound sait pork in shape dice, put in pan the onions and pork, fry slowly, then put 5 dozen clams, with their own juice, ail together in oue pan, eut up 2 potatoes raw, cook slowly until potatoes are cooked, season with pepper, sait, and a little thime, skiin ofF and serve. Genuine English Plum Pudding. One pound suet, x/> pound cracker meal, y> pound flour, 1 pound raisins, 1 pound currants, 1 pound chopped citron, y pound almonds, y ouuce baking powder, x/i cup molasses, Y* teaspoonful cinnamon, little mace, 2 lemons (using rind and juice), 1 pound brown sugar, 1 glass brandy, 1 glass Madeira wine. Put in cloth and boil for tliree hours. Serve with hard or brandy sauce. Clam Chowder. (For 6 people.)