Potted Tongue or Ham.
Remove all skin, gristle, and outside parts from one pound of the lean of cold boiled tongue or ham.
Pound it in a mortar to a smooth paste with either one-quarter pound of the fat, or with two ounces fresh butter. Season with cayenne, pounded mace and allspice.
Press it well into pots and cover with clarified butter or fat.
To Roast Shoat.
The hind-quarter is considered best. Cut off the foot, leaving the hock quite short. Wash well and put into boiling water; simmer until done, adding salt and pepper just before lifting from the kettle; salt put in sooner hardens and toughens. Place the meat in a baking-pan and score across, in the direction in which it is to be carved. Skim several ladlefuls from the top of the kettle and pour over; after this has dried off, sprinkle over a little salt and pepper, cover with an egg beaten stiff, sift over powdered cracker, and set to brown. Lay around sweet potatoes first parboiled, then cut in thick slices. Serve with minced parsley and thyme, both on the meat and in the gravy.—Mrs. S. T.
To Roast a Fore Quarter of Shoat.
Put it on in hot water, boil for half an hour; take it out, put in a pan, gash it across with a sharp knife, in diamond shapes, grease it with lard and dredge with flour, pepper and a little salt. Peel some good Irish potatoes, lay them around the pan and set in the stove to brown, basting frequently. This meat should be cooked done, as it is not good the least rare. Grate some bread crumbs over it and serve.—Mrs. P. W.
To Barbecue Shoat.
Lay the shoat in water till ready for use; if small, it will cook in an hour. Put in the oven with two spoonfuls of water, a piece of lard, and dredge with flour. When ready for use, pour in half a teacup of walnut catsup, and, if not fat, a piece of butter.