Cassell's dictionary of cookery

from a cold chicken, and put it into a mortar with half a pound of cooked ham, fat and lean mixed. Pound these to a pulp, and season them with pepper and a very little pounded mace. Put the bone and trimmings of the chicken into a saucepan, with a small bunch of sweet herbs, half a blade of mace, and as much water as will cover them. Boil the meat down to glaze. Mix this and two ounces of clarified butter with the pounded meat. Put it into small jars, and pour clarified butter over the top. Time, about one hour to prepare. Probable cost. Is., exclusive of the cold chicken. Ham and Fowl, Potted (another way). — See Fowl with Ham, Potted. Ham and Liver, Forcemeat of {see Liver and Ham Forcemeat) . Ham and Veal, To Press.— Take equal weights of veal and ham. Remove the bones, rind, &c., and cut the meat into slices a quarter of an inch in thickness. Pour a quarter of a pint o'f water into a deep pie -dish, then fill it with alternate layers of veal and ham, and season each layer with salt, pepper, and pounded mace. Put a cover on the meat, with a heavy weight upon it, and put it into a moderate oven until it is quite tender. Do not remove the weight until the meat is cold. Both the bottom and the top layer should be composed of veal. A saucer should be put under the pie-dish, to catch any gravy that the weight may force out of it. Time, about three hours to bake six pounds of meat. Sufficient for six or eight persons. Probable cost, Gs. Ham, with. Aspic Jelly.— The best garnish for a cold ham that is intended to be used at once is aspic jelly {see Aspic Jelly), as it may be eaten with it. It should be cut into dice, and the dish ornamented with it in any appropriate way. A few carrots and pickles, stamped into shapes, may be added. When a ham is expected to be kept for some days, however, this garnish should not be used, as it soon spoils. Ham, with. Savoury Crust. — Instead of strewing plain browned bread-crumbs over "the ham when the skin is taken off, a pleasing variety may be made by seasoning thom with a tablespoonful of sugar and five or six powdered •cloves. Put the ham in a baking-dish, brush it over with beaten egg, and strew the seasoned crumbs thickly upon it. Place it in a hot oven or before the fire to brown for a few minutes. Ham, with Stewed Veal Cutlets.— Cut a slioe of ham with each cutlet, and trim them as nearly as possible to the same shape. Cook thom in the stewpan, and serve them with the ham laid upon the cutlet. Dish them in a circle, and pour the sauce in the middle {see Veal CuMets). Ham, with Windsor Beans.— Windsor, or broad beans, are a favourite accompaniment to ham. They should be boiled until tender, then drained and steamed over the fire for a few minutes, with pepper, salt, and a small pat of butter. They may be placed round the ham or on a separate dish ; and, if old, the skins should be taken off. Parsley and butter should be sent to table in a tureen. Time, according to the age of the beans, from fifteen to thirty minutes. Probable cost, 6d. per peck. Sufficient, a peck of beans for five or six persons.