The Swedish, French, American cook book

Take a small young ham; remove the rind; trim it well, round and plump; put in a jar with pepper, salt, a bottle of Rhine wine, some salad oil and bay leaves; let stay overnight. When ready to use, put on a broiler into the gas oven and let brown slowly. [This ham ought to be cooked in front of an open fire, but when this is not at hand, brown the ham in the gas oven.] Put in an iron pot; add the wine and salad oil that the ham has soaked in; let simmer for about three hours; then put on a broiler, and broil golden brown. When done, remove the fat from the gravy, dissolve one heaping tablespoon cornstarch in one cup water; thicken the gravy, then strain it; flavor with sherry and more pepper and salt to taste. Pour part of the gravy around the platter. Garnish with vegetables. Serve with French fried marbles of potatoes and apple sauce as a joint for dinner or luncheon. Fresh Ham Stuffed and Roasted a la Wilhelm Jambon frais, farci et rdti, a la Wilhelm Select a fresh ham; trim well, nice and plump; remove the bone, leaving about four to five inches of it at the end for the paper frill; make a nice pocket; take out part of the meat inside, and grind it through the machine. Add to two pounds of the meat three cups grated bread, one cup of milk to soak the bread in, whites of three eggs, pepper and salt to taste, teaspoon of thyme, some chopped parsley, and one grated onion. Mix all together well. Stuff the ham; close the opening with a skewer; then score the rind in diamonds or dices; put in a roasting pan with some onions, carrots, and water; roast until well done — about two to two and a half hours. [Pork must always be well done.] When ready, place on a warm platter, removing the fat from the pan; thicken with a speck of cornstarch; flavor with sherry; color with kitchen bouquet if not sufficiently brown, and strain it over the ham. Serve with potatoes, green vegetables of any kind, and apple sauce, as a roast for dinner. Fried Pork Chops with Tomatoes Cdtelettes de Pore frites, aux Tomates Select a nice young loin of pork; cut the cutlets in even sizes; trim off the fat to make then nice and dainty; dip in egg and bread crumbs and fry in hot fat until well done and brown on both sides; sprinkle with pepper and salt while frying. When done, serve on a nice hot platter, one chop resting on top of another. If many chops, they can be served in a crown style with tomato sauce all around and a bunch of parsley in the centre. Fried Pork Chops with Apple Sauce Cdtelettes de Pore frites, a la Compote de Pommes Select nice young loin of pork; cut in cutlets not too thin, about three-quarters of an inch thick; trim off part of the fat; put some but¬ ter and bacon in the pan; fry the chops on a very hot fire; sprinkle with pepper and salt. When the chops are brown on one side, turn; sprinkle again with pepper and salt. Place on a hot platter with the gravy around, made by removing the fat from the pan and putting half cup rich stock in the pan. Shake the pan over the fire; strain the gravy on the dish around the chops; garnish with parsley. Servewith apple sauce, potatoes, and vegetables, for luncheon or dinner in place of a joint. Broiled Cutlets of Pork with Potatoes a la Anna Carine Cdtelettes de Pore, grillees, aux Pommes, a la Anna Carine