Or urged thereunto by the woes he endured,
The way to be smoked, is the way to be cured.
Anonymous.
But to the fading palate bring relief,
By the Westphalian ham or Belgic beef.
King.
When the weather will permit, hang the ham three days; mix an ounce of saltpetre with one quarter of a pound of bay salt, ditto common salt, ditto of coarsest sugar, and a quart of strong beer; boil them together, and pour over immediately on the ham; turn it twice a day in the pickle for three weeks. An ounce of black pepper, ditto of pimento in finest powder, added to the above, will give still more flavor. Cover with bran when wiped, and smoke from three to four weeks, as you approve; the latter will make it harder, and more of the flavor of Westphalia. Sew hams in hessings, i. e. coarse wrapper, if to be smoked where there is a strong fire.
HAM PIES.
Each mortal has his pleasure; none deny
Scarsdale his bottle, Darby his ham pie.
Dodsley.
Take two pounds of veal cutlets, cut them in middling sized pieces, season with pepper and a very little salt; likewise one of raw or dressed ham, cut in slices, lay it alternately in the dish, and put some forced or sausage meat at the top, with some stewed mushrooms, and the yolks of three eggs boiled hard, and a gill of water; then proceed as with rumpsteak pie.
N. B. The best end of a neck is the fine part for a pie, cut into chops, and the chine bone taken away.
ROASTED HARE.
Turkey and fowl, and ham and chine,
On which the cits prefer to dine,
With partridge, too, and eke a Hare,
The luxuries of country fare,
She nicely cooked with bounteous care.