MEATS, POULTRY, ETC.

Baked Ham

(a la Miller)

1 ten or twelve pound ham
1½ lb. brown sugar
1 pint sherry wine (cooking sherry)
1 cup vinegar (not too strong)
1 cup molasses
cloves (whole)

Scrub and cleanse ham; soak in cold waterover night; in morning place in a large kettleand cover with cold water; bring slowly to theboiling point and gradually add the molasses, allowing18 minutes for each pound. When hamis done remove from stove and allow it to becomecold in the water in which it was cooked.

Now remove the ham from water; skin andstick cloves (about 1½ dozen) over the ham.Rub brown sugar into the ham; put in roastingpan and pour over sherry and vinegar. Bastecontinually and allow it to warm through andbrown nicely. This should take about ½ hour.Serve with a garnish of glazed sweet potatoes.Caramel from ham is served in a gravy tureen.Remove all greases from same.

This is a dish fit for the greatest epicure.

Man is a carnivorous production and must have meals, at least one meal a day. He cannot live like wood cocks, upon suction. But like the shark and tiger, must have prey. Although his anatomical construction, bears vegetables, in a grumbling way. Your laboring people think beyond all question. Beef, veal and mutton, better for digestion. Byron.

Daube

4 lb. rump (Larded with bacon)
2 large onions
2 tablespoons flour
1 small can tomatoes
1 cup water
1 clove garlic
2 sprigs thyme—1 bay leaf
¼ sweet pepper
several carrots
parsley

First fry meat, then remove to platter. Start gravy by first frying the onions a nice brown; then add flour and brown; drain the tomatoes and fry; add rest of ingredients; put meat into this and let it cook slowly for five to six hours.