Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

the apples may be uppermost. Wash with butter, cover thick with salted and peppered crumbs, and brown upon the upper grating of a hot oven while you make the gravy. To do this rub the cooked apple and the liquor with them through a colander into a saucepan, add a little hot water, a lump of butter rolled in flour, and, if very tart, a little sugar; pepper and salt to taste, boil up and turn into a boat. Serve peas, pudding or beans in some shape with the chine. Pork tenderloins Broil over a clear, steady fire, turning as often as they begin to drip. Allow twenty minutes, if small; more when large. Lay upon a heated dish, cover with a mixture of butter, lemon juice, onion juice, pepper, salt and a dash of powdered sage. Turn over and over in this as it melts; cover closely and leave over hot water several minutes to let the seasoning sink into the meat. Serve browned whole potatoes and apple sauce with them. Boiled ham Soak eight hours, and scrub it hard with a stiff brush or whisk to get out salt and dirt. Cover with an abundance of cold water, and put into it two tablespoonfuls of vinegar. Heat very gradually. At the end of the first hour it should not have reached the boiling point. Simmer gently four or five hours. Allow twenty minutes to every pound for a corned ham; twenty-five for a smoked. Let it get almost cold in the liquor—entirely cold before you skin it. Barbecued fresh ham Score the rind with a sharp knife. Mix one tablespoonful of mustard seed, half a teaspoonful, each, of celery seed and pepper corns with one cupful of sugar, one cupful of vinegar and two cupfuls of water. Let these stand ten minutes, then pour it over the ham. Turn it in this pickle several times during the day. Next morning put the ham into your covered roaster in a slow oven, fat side down, for the first hour. Strain the pickle and keep it hot on the back