The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

hams require to be well soaked in water, and scraped previous to dressing; boil from three to four hours, and when done take off the skin, leaving a little on the knuckle, which you cut as fancy may direct; glaze it nicely, put a paper frill upon the knuckle-bone, and serve it plain, or it may be served with any of the following sauces: poivrade (No. 32), jardinière (No. 100), Milanaise (No. 49), or dressed spinach (No. 1087); but when it is intended to be eaten with a remove of poultry, it is as well served plain. No. 563. _Loin of Veal à la Cambaçéres._ For this see Removes (No. 441), only in this instance substitute the thin end of the loin only, and that not too large. No. 564. _Loin of Veal à la Crèmière._ Procure part of a loin about the size your dish will conveniently hold, place it on a spit and have ready some vegetables of all kinds cut small; lay them on two or three sheets of thickish paper, moisten them with half a pint of cream, tie the veal up in them and roast it two hours, make a border of mashed potatoes round your dish, upon which dress twelve nice poached eggs; take up the veal, clear it from the vegetables, and dress it in the centre; have ready the following sauce: put a quart of bechamel sauce (No. 7) in a stewpan, with a little grated nutmeg, salt, and sugar; stir it over a quick fire, boil it ten minutes, then add a gill of cream, the juice of a lemon, and an ounce of fresh butter, pour it over the eggs and veal, and serve; the sauce requires to be rather thick, but if too much so, thin it with a little milk; if sprue grass is in season, a few of the heads boiled, and lard between the eggs, would have a pleasing effect. For Loins à la purée de céleri, Do. macédoine de légumes, and Do. à la Strasbourgienne See Removes, Nos. 443, 442, and 444. No. 565. _Noix