The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

be dressed, scrape it clean, and put it into the boiler with cold water. Skim the liquor while boiling; let it not boil fast, but simmer only, and add a little cold water occasionally for this purpose. When the ham is done, take it up, pull off the skin carefully, and grate a crust of bread over it so as to cover it tolerably thick. Set it before the fire, or put it into the oven till the bread is crisp; garnish it with carrots, or any thing that is in season. A ham of twenty pounds will require five hours boiling, and others in proportion. BOILED LEG OF PORK. Salt it eight or ten days; and when it is to be dressed, weigh it. Let it lie half an hour in cold water to make it white: allow a quarter of an hour for every pound, and half an hour over, from the time it boils up. Skim it as soon as it boils, and frequently after. Allow plenty of water, and save some of it for peas-soup. The leg should be small, and of a fine grain; and if boiled in a floured cloth, it will improve the colour and appearance. Serve it with peas-pudding and turnips. BOILED SALMON. Clean it carefully, boil it gently, and take it out of the water as soon as done. Let the water be warm, if the fish be split: if underdone, it is very unwholesome. Serve with shrimp or anchovy sauce. BOILED TURBOT. The turbot kettle must be of a proper size, and in good order. Set the fish in cold water sufficient to cover it completely, throw a handful of salt and a glass of vinegar into it, and let it gradually boil. Be very careful that no blacks fall into it; but skim it well, and preserve the beautiful colour of the fish. Serve it garnished with a complete fringe of curled parsley, lemon and horse-radish. The sauce must be the finest lobster, anchovy and butter, and plain butter, served plentifully in separate tureens.--If necessary, turbot will keep two