Modern cookery for private families

the dish, will give it an air of neatness and finish at a slight cost of time and trouble. A paper frill should be placed round the bone. The Germans cut the ham-rind after it has been stripped from the joint, into _small_ leaves and similar “prettinesses,”[85] and arrange them in a garland, or other approved device, upon its surface. In Ireland and elsewhere, bread evenly sliced, and stamped out with cutters much smaller than a fourpenny-piece, then carefully fried or coloured in the oven, is used to form designs upon hams after they are glazed. Large dice of clear firm savoury jelly form their most appropriate garnish, because they are intended _to be eaten with them_. For the manner of making this, and glaze also see Chapter IV. Footnote 85: This should be done with a confectionary or paste cutter. The ham shown in Plate V., which follows the directions for “Carving,” is of very good appearance; but in common English kitchens generally, even the degree of artistic skill required to form its decorations well, is not often to be met with. FRENCH RECEIPT FOR BOILING A HAM. After having soaked, thoroughly cleaned, and trimmed the ham, put over it a little very sweet clean hay, and tie it up in a thin cloth; place it in a ham kettle, a braising pan, or any other vessel as nearly of its size as can be, and cover it with two parts of cold water and one of light white wine (we think the reader will perhaps find _cider_ a good substitute for this); add, when it boils and has been skimmed, four or five carrots, two or three onions, a large bunch of savoury herbs, and the smallest bit of garlic. Let the whole simmer gently from four to five hours, or longer should the ham be very large. When perfectly tender, lift it out, take off the rind, and sprinkle over it some fine crumbs, or some raspings of bread mixed with a little finely minced parsley. _Obs._—Foreign cooks generally leave hams, braised joints, and various other prepared