BAKED HAM
Serves 20. Preparation 6-7 hours.
(12 pounds.)
Set ham on a rack in a baking pan and bake one-half hour in a hot oven, turning after the first fifteen minutes. Lower heat. Pour a cupful of cider over ham and let bake five hours, basting often with the liquid in the pan. Remove from the oven and skin. Insert cloves in the fat of the ham, from which the skin has been taken; press these into the ham in a symmetrical manner. Mix half a cupful of brown sugar with half a teaspoon of pepper and half a cupful of fine cracker crumbs and sprinkle over the portion containing the cloves; return the ham to the oven for one hour.
The cheaper cuts of meat are nutritious and can be made as tasty as the expensive cuts
HUNGARIAN GOULASH
Serves 5. Preparation 2½ hours.
- 2 lbs. beef (shoulder clod)
- Salt
- Flour
- ¼ lb. fat salt pork
- Boiling water
- 2 cups tomatoes
- 1 sliced onion
- 1 stalk celery
- Bit of bay leaf
- 4 cloves
- 2 cups sliced potatoes
- 1½ cups carrots
- 1 green pepper
- Parsley
Wipe beef, cut in two-inch pieces, and roll in flour. Cut salt pork in dice and fry until light brown. Add beef and cook until meat is well browned, stirring constantly. Add salt and enough boiling water to prevent burning, and cook slowly two hours or until tender. In another dish cook tomatoes, onion, chopped celery, bay leaf and cloves for thirty minutes. Add two tbsp. flour, mixed until smooth with two tbsp. cold water, and cook thoroughly. Add to meat. Remove meat to center of platter, surround it with potato slices and carrots cut in strips and cooked until tender in boiling salted water, and add the green pepper parboiled and cut in strips. Pour gravy over the meat; garnish with parsley.