The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

boil it till tender, which will take eight or ten hours. It is then fit for broiling, frying, or pickling. It is pickled like souse. 27. _Ham._ A ham that weighs ten lbs. should be boiled four or five hours, if too salt the water should be changed. Before it goes on to the table take off the rind, put pepper or whole clove in the form of diamonds all over it. The Virginia way of curring Hams is the following, dissolve two oz. of salt petre, two tea spoonsful of sal eratus, for every 16 lbs. of ham, add molasses in the proportion of a gallon to a hogshead of brine. Make a salt pickle as strong as possible, put the above ingredients in it, then put the hams in, and let them remain for six weeks. Take them out and smoke them for three months. Hams cured in this way will keep good a long time and are very fine flavored. 28. _Tongues._ Cut off the roots of the tongues, make a brine like that for curing beef, let the tongues remain in it for a week, then, smoke them eight or ten days. They require boiling four or five hours. The roots make very nice mince pies, but are not good smoked. 29. _Curries._ Chickens, pigeons, mutton chops, veal, lamb and lobsters, make good curries. The meat should be boiled till nearly tender, if made of fowls they should be jointed before they are boiled. Put a little butter in a stew pan, when melted put in the meat and cover it with part of the liquor it was boiled in, let it stew for ten or fifteen minutes. For 4 lbs. of meat, mix a table spoonful of curry powder, with one of flour, or a tea cup of boiled rice, put in a little water, and a table spoonful of melted butter, and half a tea spoonful of salt, turn the whole over the meat, and let it stew six or eight minutes. 30. _Curry Powder._ Pound fine, one oz. of ginger, one of mustard,