Next morning put it into a large kettle or pot, with cold 76 AROUNDTHE-WORLD COOK BOOK MEATS water, to boil. Let the water get hot gradually, and continue to cook the ham in a slow boil, scarcely more than a simmer. At the end of 5 hours take it out of the pot, and fill the pot with fresh cold water, then put back at once, and let it sim- mer 5 hours more. Add, according to your purse, a gallon of vinegar, claret, or champagne. Simmer 3 hours longer. Take it ofi:*, and put it in a cool place. In the morning trim it neatly before serving. To prevent the ham from tearing, or the water from sud- denly boiling too fast, it is best to sew a piece of cotton cloth tightly around the ham, so as to fit it closely. This will keep the meat firm, and guard against the neglect of the cook, in letting the water boil too fast. SPANISH STEAK Ham, Mustard, Sugar, Bread-crumbs. Cut a slice of ham 3 inches thick, and boil until tender. Then place it in a baking-pan, and cover thickly with mustard and sugar. Put bread-crumbs on the top✪ Spanish Steak, and bake until brown. PIGEON PIE Pigeons, 6, Clams, 12, Oysters, 12, Butter, 1 tablespoon, Flour, 2 tablespoons. Stock (pigeon), 1 pint. Minced parsley, 1 teaspoon, Onion juice, 1 teaspoon, 77 MEATS AROUND-THE-WORLD COOK BOOK Eggs, 2, Salt and pepper✪ Pigeon Pie. Line a deep dish with pie crust, and place it in the oven to bake. Stew the pigeons until tender, then remove the meat as whole as possible from the bones. Drop 12 clams and 12 oysters into the pigeon stock, and stew until the edges curl; then remove them and chop them coarsely. Boil the pigeon stock down, until it is only 1 pint, then add to it the butter, flour, onion juice, and parsley. Place the pigeons, clams, and oysters in the crust. Pour the hot pigeon stock over 2 beaten eggs, stirring constantly to prevent coagulation; then pour this over the pigeons, and cover with the top crust. Place it in the oven, and bake until it is a light brown. BRAISED BEEF HEART The beef heart should be first thoroughly washed, running a knife well down into the cavities, and cutting through the adjacent walls, that all blood-clots may be removed. Trim off the rough *^ear" at the top, and dry on a cloth. Make a savory stuffing with equal parts of sausage meat and fine stale bread-crumbs; adding a large spoonful or more of finely chopped parsley. Fill all the cavities with this, and if any of the stuffing remains, roll it into small balls and place them together with the beef heart into a shallow greased pan. Fasten the top of the heart with a couple of stitches or skewers. Then brown the entire outside of the heart in a spoonful or two of hot fat✪ Braised Beef Heart in the pan. Transfer to a deep earthen casserole, or baking-dish hav- ing a tightly fitting cover, laying it in, with the point down- ward. Pour round it a scant pint of either a thin tomato- or 78 AROUND-THE-WORLD COOK BOOK MEATS savory "brown sauce. Lacking either of these, use soup-stock, or plain boiling water — these variations giving different re- sults in the flavor of the finished dish. Cover the casserole or dish closely and place in a moderate oven for 4 hours. When an earthen dish is used, the evapora- tion will be less than wnth a metal one, the latter usually neces- sitating the addition of more sauce during the cooking.

AI-modernized reading of the original text

Next morning put it into a large kettle or pot, with cold water, to boil. Let the water get hot gradually, and continue to cook the ham in a slow boil, scarcely more than a simmer. At the end of 5 hours take it out of the pot, and fill the pot with fresh cold water, then put back at once, and let it simmer 5 hours more. Add, according to your purse, a gallon of vinegar, claret, or champagne. Simmer 3 hours longer. Take it off, and put it in a cool place. In the morning trim it neatly before serving. To prevent the ham from tearing, or the water from suddenly boiling too fast, it is best to sew a piece of cotton cloth tightly around the ham, so as to fit it closely. This will keep the meat firm, and guard against the neglect of the cook, in letting the water boil too fast. SPANISH STEAK Ham, Mustard, Sugar, Bread-crumbs. Cut a slice of ham 3 inches thick, and boil until tender. Then place it in a baking-pan, and cover thickly with mustard and sugar. Put bread-crumbs on the top, and bake until brown. PIGEON PIE Pigeons, 6, Clams, 12, Oysters, 12, Butter, 1 tablespoon, Flour, 2 tablespoons. Stock (pigeon), 1 pint. Minced parsley, 1 teaspoon, Onion juice, 1 teaspoon, Eggs, 2, Salt and pepper. Line a deep dish with pie crust, and place it in the oven to bake. Stew the pigeons until tender, then remove the meat as whole as possible from the bones. Drop 12 clams and 12 oysters into the pigeon stock, and stew until the edges curl; then remove them and chop them coarsely. Boil the pigeon stock down, until it is only 1 pint, then add to it the butter, flour, onion juice, and parsley. Place the pigeons, clams, and oysters in the crust. Pour the hot pigeon stock over 2 beaten eggs, stirring constantly to prevent coagulation; then pour this over the pigeons, and cover with the top crust. Place it in the oven, and bake until it is a light brown. BRAISED BEEF HEART The beef heart should be first thoroughly washed, running a knife well down into the cavities, and cutting through the adjacent walls, that all blood-clots may be removed. Trim off the rough *^ear" at the top, and dry on a cloth. Make a savory stuffing with equal parts of sausage meat and fine stale bread-crumbs; adding a large spoonful or more of finely chopped parsley. Fill all the cavities with this, and if any of the stuffing remains, roll it into small balls and place them together with the beef heart into a shallow greased pan. Fasten the top of the heart with a couple of stitches or skewers. Then brown the entire outside of the heart in a spoonful or two of hot fat in the pan. Transfer to a deep earthen casserole, or baking-dish having a tightly fitting cover, laying it in, with the point downward. Pour round it a scant pint of either a thin tomato- or savory "brown sauce. Lacking either of these, use soup-stock, or plain boiling water — these variations giving different results in the flavor of the finished dish. Cover the casserole or dish closely and place in a moderate oven for 4 hours. When an earthen dish is used, the evaporation will be less than wnth a metal one, the latter usually necessitating the addition of more sauce during the cooking.

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Spanish SteakPigeon PieBraised Beef Heart

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