Cassell's dictionary of cookery

&C. — Take the bone of a ham, from which no more slices can be cut. Pick off all the meat, and chop the bone into five or six pieces. Put it in a saucepan with half a pint of good unflavoured stock. Simmer gently for half an hour, stin'ing occasionally to prevent it burning. Add a bunch of sweet herbs, six peppercorns, andanother half-pint of stock, cover the saucepan closely, and simmer again very gently for two hours. Strain, and put aside for use. This sauce wiU be found very useful in flavouring gravies, sauces, <fec. A little ham improves them so much that it is worth while keeping a ham in cut for no other purpose {see Gravy, To Improve the Colour and Flavour of). Probable cost, 3d. per half -pint, exclusive of the ham-bone. Ham Sauce for Grills and Broils.— Put two ounces of lean ham, already dressed, cut into small dice, into a saucepan with an ounce of butter and a tea-spoonful of finelyminced shallots. Fry them for two or three minutes, then add half a pint of good brown sauce, a tea-spoonful of chopped parsley, and a little cayenne. Stir these over the fire for six or eight minutes, and, just before serving, add a table-spoonful of lemon-juice. Suitable for grills and broils. Probable cost, 6d. Sufficient for half a pint of sauce. Ham Sausages, Smoked. German. —Take five pounds of lean pork, minced as finely as possible. Mix with it a pound of fat, also minced, but not quite so small, and season it with half an ounce of pepper, the eighth of an ounce of saltpetre, and three ounces of salt. Add the seasoning gradually, while the meat is being chopped, and moisten with a quarter of a pint of claret or Burgundy. Let the meat stand for six or eight hours in a cool place. Fill the skins, properly prepared, as tightly as possible, pressing the meat down, and not leaving anj^ portion of space unoccupied. To insure this, they should be left for some hours, and then pressed down again. Wind a piece of new tape round thom backwards and forwards once, tie it at the end, and hang the sausages in cool smoke for twelve days. They should be from ten to twenty inches in length. They are usually eaten raw, after being kept about a month ; bat, if it is preferred, they may be simmered gently in water for an hour either before or after smoking, but they must not quite boU. Time, two or three days to "prepare. Probable cost, Is. 4d. per pound. Ham Scollops. — Cut a pound of ham in scollops a quarter of an inch thick, three inches long, and two broad. Fry them in hot butter until lightly browned on each side, drain them from the fat, and put them on a hot dish. Pick the leaves from a sprig of young parsley, wash it in two or three waters, chop it small, and put a table-spoonful into a saucepan, with three ounces of fresh outter, a little pepper and salt, and a table-spoonful of lemon-juice. Put the mixture on the hob, not on the fire, and keep Stirling until it is as thick as custard. Pour it over the scollops, and serve. Time, six minutes to fry the ham. Probable cost. Is. or Is. 2d. per pound. Sufficient for three persons. Ham, Smoked, Mecklenburg.— In