Order a small slice of ham cut an inch and a half thick; cover with warm water, and place on the back of the range for an hour. Drain ham, cover with a mixture of two tablespoons of flour, two tablespoons of brown sugar, one-half teaspoon of mustard, and a dash of cayenne. Put a few small bits of the fat on top, and bake twenty-five minutes in a moderate oven. Place ham on platter, pour off fat in the pan, add one-fourth cup of cider or weak vinegar; bring to boiling point, and pour around ham.
154.—HAM LOAF
| 1 pound raw ham | 2 beaten eggs |
| 1 cup dried crumbs | ¼ teaspoon mustard |
| 1 cup boiling water | ¼ teaspoon salt |
Put ham, including the fat, through meat chopper; add crumbs, water, eggs, and seasonings; mix well, and bake in a small bread pan, in a slow oven, an hour and a half; or cook in steamer two hours.
155.—ROAST BREAST OF VEAL STUFFED
Have a pocket cut in veal, wash, dry, and stuff with Crust Stuffing (see No. 209); skewer neatly into shape, dredge with flour, season with salt and pepper, and cover with two thin slices of fat salt pork; place on rack in dripping pan, and roast in a moderate oven two hours, basting often. Serve with gravy made from drippings in the pan, three tablespoons of flour, and one and one-half cups of water. Season with salt and pepper, and strain.
156.—VEAL WITH VEGETABLES
| 3 pounds knuckle of veal | 2 cups hot water |
| ½ cup each of finely chopped onion, carrot, turnip, and celery | 1¼ teaspoons salt |
| ¼ cup pearl barley | ¼ teaspoon paprika |
Order veal cut in three-inch lengths; remove meat from bone, and put in a casserole dish; add vegetables, barley (which has been soaked for an hour in cold water), hot water, and seasonings; place the pieces of bone, cut edge down, on top; cover closely, and bake in a moderate oven two and a half hours. Remove the bones before serving.