way as mutton and lamb cutlets,' and they must be smite for twenty minutes. The colour is to be a golden brown, and each cutlet is to be carefully turned with a pair of cutlet- tongs, so that both sides are coloured, and that the cutlet keeps its shape — that is, does not curl up, as would happen if allowed to remain till one side was quite coloured. Serve with a Robert sauce, or a tomato sauce✪ Pork Cutlets. Pork Cutlets. No. 2. Select young tender pork with small bones. Cut the cutlets thin, but with a bone in each if possible. Trim them to a neat shape (use any scraps left for a pie). Steep them for three days in a bath of salad oil, sliced onion, pepper, bay-leaf and parsley. Take care to turn the cutlets, and cover them with the mixture several times a day. Let the cutlets drain, then either fry or broil them thoroughly ; and serve neatly arranged in a circle, with Robert sauce round. Pigs' Feet k la Ste.-M^nehould Put four pigs' feet in pickle for a day and a half, drain and wipe them dry ; braise till they are tender enough for the bones to be slipped out, but do not break the skin, bind up with tape and finish braising, put them under a weight to press and cool. Egg and breadcrumb, and either grill or fry. Serve on a nap- kin with crisp parsley, and hand round Robert sauce or tartar sauce if desired. Another way is to extract all the bones and re- ' See illustration on p. i6i. 192 HAM. place them by a quenelle meat with chopped truffles in it. The feet can be fried in batter instead of in egg and breadcrumbs. Pigs' feet require long and slow braising, and as they require the previous pickling, they must be secured at least three days beforehand. They do not require ' keeping.' Calves' feet may be dressed in the same way. Broiled Ham. Cut in slices. Wash well and soak in scalding water in a covered vessel for half an hour. Pour off the water and add more boiling water. Wipe dry when the ham has stood half an hour in the second water, and lay in cold water for five minutes. Wipe again, and broil over or under a clear fire. Cold boiled ham, that is not too much done, is better for broiling than raw ; it does not require soaking. Pepper before serving. Steamed Ham. This is by far the best way of cooking a ham. Lay in cold water for twelve hours ; wash very thoroughly, rubbing with a stiff brush to dislodge the salt and smoke on the outside. Put into a steamer, cover closely, and set it over a pot of boiling water. Allow at least twenty minutes to a pound. Keep the water at a hard boil. Spinach or some other green vegetable should be handed with it. HAM. 193 To Boil a Ham. Place a la}'er of sweet hay at the bottom of the saucepan, and the ham on that ; mix beer and water — one-third beer and two-thirds water ; simmer the ham in this mixture for six hours. If the ham is dry or hard, put some dripping in the saucepan when it has been on for three hours. To Cure a Ham about 18 lbs. Weight.

AI-modernized reading of the original text

way as mutton and lamb cutlets,' and they must be simmered for twenty minutes. The colour is to be a golden brown, and each cutlet is to be carefully turned with a pair of cutlettongs, so that both sides are coloured, and that the cutlet keeps its shape — that is, does not curl up, as would happen if allowed to remain till one side was quite coloured. Serve with a Robert sauce, or a tomato sauce. Pork Cutlets. No. 2. Select young tender pork with small bones. Cut the cutlets thin, but with a bone in each if possible. Trim them to a neat shape (use any scraps left for a pie). Steep them for three days in a bath of salad oil, sliced onion, pepper, bay-leaf and parsley. Take care to turn the cutlets, and cover them with the mixture several times a day. Let the cutlets drain, then either fry or broil them thoroughly ; and serve neatly arranged in a circle, with Robert sauce round. Pigs' Feet k la Ste.-Menehould Put four pigs' feet in pickle for a day and a half, drain and wipe them dry ; braise till they are tender enough for the bones to be slipped out, but do not break the skin, bind up with tape and finish braising, put them under a weight to press and cool. Egg and breadcrumb, and either grill or fry. Serve on a napkin with crisp parsley, and hand round Robert sauce or tartar sauce if desired. Another way is to extract all the bones and re- ' See illustration on p. i6i. 192 HAM. place them by a quenelle meat with chopped truffles in it. The feet can be fried in batter instead of in egg and breadcrumbs. Pigs' feet require long and slow braising, and as they require the previous pickling, they must be secured at least three days beforehand. They do not require ' keeping.' Calves' feet may be dressed in the same way. Broiled Ham. Cut in slices. Wash well and soak in scalding water in a covered vessel for half an hour. Pour off the water and add more boiling water. Wipe dry when the ham has stood half an hour in the second water, and lay in cold water for five minutes. Wipe again, and broil over or under a clear fire. Cold boiled ham, that is not too much done, is better for broiling than raw ; it does not require soaking. Pepper before serving. Steamed Ham. This is by far the best way of cooking a ham. Lay in cold water for twelve hours ; wash very thoroughly, rubbing with a stiff brush to dislodge the salt and smoke on the outside. Put into a steamer, cover closely, and set it over a pot of boiling water. Allow at least twenty minutes to a pound. Keep the water at a hard boil. Spinach or some other green vegetable should be handed with it. HAM. 193 To Boil a Ham. Place a la}'er of sweet hay at the bottom of the saucepan, and the ham on that ; mix beer and water — one-third beer and two-thirds water ; simmer the ham in this mixture for six hours. If the ham is dry or hard, put some dripping in the saucepan when it has been on for three hours. To Cure a Ham about 18 lbs. Weight.

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