The Cooking Manual of Practical Directions for Economical Every-Day Cookery

a ham by running a thin bladed knife close to the bone, and if the odor which follows the cut is sweet the ham is good; soak it in cold water for twenty-four hours, changing the water once; scrape it well, and trim off any ragged parts; put it in enough cold water to cover it, with an onion weighing about one ounce, stuck with six cloves, and a bouquet made according to directions in Chapter first, and boil it four hours. Take it from the fire and let it cool in the pot-liquor. Then take it up carefully, remove the skin, dust it with sifted bread or cracker crumbs, and brown it in the oven. Serve it either hot or cold; if hot send it to the table with a gravy boat full of Madeira sauce. 115. =Madeira Sauce.=--Put over the fire in a thick sauce-pan one pint of Spanish sauce made according to receipt No. 44, or the same quantity of any rich brown gravy, season with salt and pepper to taste; the seasoning must depend on the flavor of the gravy; when scalding hot add half a pint of Madeira wine, and stir till the sauce is thick enough to coat the spoon; then strain through a fine sieve, and serve hot. 116. =Beef a la Mode Jardiniere.=--Daube a seven pound piece of round of beef, by inserting, with the grain, pieces of larding pork, cut as long as the meat is thick, and about half an inch square, setting the strips of pork about two inches apart; this can be done either with a large larding needle, called a _sonde_, or by first making a hole with the carving-knife steel, and then thrusting the pork in with the fingers; lay the beef in a deep bowl containing the _marinade_, or pickle, given in receipt No. 117, and let it stand from two to ten days in a cool place, turning it over every day. Then put it into a deep pot just large enough to hold it, together with the _marinade_, and turn it occasionally over