When the ham is done it will, on its own accord, turn over skin up. This is sufficient proof of its being thoroughly cooked without further test. Let it cool in the liquor in which it was cooked. Take it out, gash the entire top, having the gashes about half an inch apart. Stick cloves in the gashes, sprinkle thickly with brown sugar, and pour over all the sherry wine.
Lay the ham in a fireproof dish and bake till brown.
BEEF AND SAUSAGES
- 1 lb. thinly cut beef
- 2 heaping tablespoonfuls (2 ozs.) flour
- Some bread stuffing
- ½ lb. sausages
- 1 tablespoonful chopped parsley
- Salt and pepper
Cut the meat into neat strips. Season the flour with salt and pepper; toss the meat in this, and fold each strip into neat rolls, placing a small portion of light bread crumb stuffing in each. Prick and divide the sausages. Place a layer of sausage in a casserole, then the beef, and then the sausage. Sprinkle in the remaining flour and chopped parsley. Cover with water, put on the lid, then cook slowly for two and a half hours.
To make the bread stuffing: Put into a saucepan one heaping tablespoonful of butter and fry in it one chopped onion; then add one cupful of bread crumbs, one cupful of stock, one teaspoonful of salt, half a teaspoonful of pepper and thyme, one tablespoonful of chopped parsley, and half a cupful of chopped celery. Stir it until it leaves the sides of the pan, then use.
BEEF AND TOMATOES
- 2 lbs. lean beef
- 1 bunch celery
- 4 onions
- 1 can tomatoes
- ¼ package macaroni
- ½ lb. grated cheese
- Salt and pepper
- 1 cupful small mushrooms
- 1 tablespoonful soy sauce
Cut the meat, celery, and onions into small pieces, then put them into a frying-pan. Set on the range and stir constantly until well browned, being careful not to scorch.
Remove from the fire, and put into a large casserole, add the tomatoes, the macaroni cooked, the cheese grated, the mushrooms, soy, salt and pepper.