Modern cookery for private families

hams thus cured are in reality superior to those of Westphalia. It was originally given to the public by the celebrated French cook, Monsieur Ude. He directs that the hams when smoked should be hung as high as possible from the fire, that the fat may not be melted; a very necessary precaution, as the mode of their being cured renders it peculiarly liable to do so. This, indeed, is somewhat perceptible in the cooking, which ought, therefore, to be conducted with especial care. The hams should be very softly simmered,[84] and not _over_-done. They should be large, and of finely-fed pork, or the receipt will not answer. We give the result of our first trial of it, which was perfectly successful, the ham cured by it being of the finest possible flavour. Footnote 84: We have not had the trial made ourselves, but we think they would be even finer baked than boiled. Leg of Suffolk farm-house pork, 14 to 15 lbs.; saltpetre, 1-1/4 oz.; _strong_ coarse salt, 6 oz.; coarse sugar, 8 oz.: 3 days. Fine whitewine vinegar, 1 pint. In pickle, turned daily, 1 month. Smoked over wood, 1 month. _Obs._—“When two hams are pickled together, a smaller proportion of the ingredients is required for each, than for one which is cured by itself.” SUPER-EXCELLENT BACON. For several successive years, after first testing the above receipt, we had it adopted for curing bacon, with even more highly satisfactory results, as it was of incomparable flavour, and remained good for a great length of time, the vinegar preserving it entirely from becoming _rusted_. Well-fed pork of delicate size was always used for it, and excellent vinegar. The ingredients were added in the proportions given in the receipt for the Suffolk ham which preceeds this, and the same time was allowed for the salting and smoking. HAMS. (_Bordyke Receipt._) After the hams have been rubbed with salt, and well drained from the brine, according to our previous directions, take, for each fourteen pounds weight of the pork, one ounce of saltpetre in fine powder mixed with three ounces of