A guide to modern cookery

it on a dish. Remove the skin and all the black, outside parts. Prepare a piece of patty paste large enough to enclose the ham. Besprinkle the surface of the ham with powdered sugar; glaze quickly at the salamander, and place the ham (glazed side undermost) on the layer of paste. Draw the ends of the paste towards each other; seal them together, with the help of a little moisture, in such wise as to enclose the ham completely; turn the latter over, and put it on a tray with the sealed side of the paste lying underneath. _Gild_ and streak, make a slit in the middle of the paste for the escape of steam, and put the joint in the oven. Leave it there until the paste is dry and well coloured. After taking the ham out of the oven, inject into it, through a prepared hole, a large wineglassful of Port wine or Sherry. Stop up the hole with a little pellet of paste; dish, and serve immediately. Serve at the same time a garnish of Gnochi, spinach, or Soufflé au Parmesan (No. 2295a). The best adjunct to Prague ham is a very light glaze prepared with Port wine, and buttered at the last minute. 1419a—JAMBON DE PRAGUE A LA METTERNICH Prepare a ham “sous la cendre” as described above. Send to the table with it as many fine collops of foie-gras, tossed in butter and each covered with a nice slice of truffle, as there are diners. Send also a timbale of asparagus-heads. The waiter in charge then puts a slice of ham, a collop of foie-gras, and a tablespoonful of asparagus-heads on each plate and serves. The sauce should be a Madeira flavoured with truffle essence. 1419b—JAMBON DE PRAGUE A LA NORFOLK Prepare a ham as in No. 1419. Serve each slice of it with one collop of braised veal sweetbread and one tablespoonful of fresh peas _à la paysanne_. Send as an adjunct the braising-liquor of the veal sweetbread. 1420—VARIOUS GARNISHES FOR BRAISED HAM The garnishes best suited to ham relevés are:— _Spinach; new broad