A, skewers; B, carrot; C, truffle or mushroom; D, jelly; E, frill.
Another.—Boil and trim the ham as above, cut the rind in the same way. What is left of the rind is cut as seen in the cut opposite: that is, some small square pieces are cut off, from place to place, so that it resembles a checkerboard; stick two or more skewers in it, glaze it with essence of beef or with sugar, and serve either on a tomato-sauce or on peas à l'Anglaise.
Ham English fashion.—Soak it in water and trim it as directed. Make some paste with water and flour only; spread a coat of this paste all over the ham, and then envelop it in buttered or oiled paper. Put it on the spit and baste with fat while it is roasting. Roast it for three or three and a half hours, according to size; remove the paper about two hours after it has been taken from the fire; cut a hole in the paste about an inch in diameter and on the lean side; pour into it, little by little, half a pint of good Madeira wine, cover the hole with some paste, placing a band of paper on it to prevent it from falling; put the ham back on the spit for about twenty minutes, and serve whole with Madeira sauce. We mean, by serving whole, with the paste around it, but not the paper.
Besides the sauce, some green vegetables, boiled only, are served on separate dishes, but eaten with the ham.
It is also served like game, with currant-jelly, apple-sauce, etc.
Champagne Sauce.—Proceed as for the above in every particular, except that you use Champagne instead of Madeira wine, and when done serve it with a Champagne sauce.
Another.—It may be boiled as directed above, and served with a Champagne sauce also.
Another.—When soaked and dry, put it in a crockery vessel; put on and all around it four onions chopped fine, two bay-leaves, two sprigs of thyme, a piece of nutmeg, and pour on the whole a bottle of white wine; cover the vessel as nearly air-tight as possible, leave it thus for about twenty-four hours, turning it over two or three times, so as to let every side take the seasonings. Place the ham on the spit before a good fire, baste often with the seasonings from the crockery vessel, and when done take it off, dust it with fine raspings of bread, place it fifteen minutes in a slow oven, strain the drippings, boil them till reduced to a proper thickness, dish the ham, pour the drippings on it, and serve.