e hardened surface from the base and butt of the ham. Place it
over the fire in _cold_ water, and let it come to a moderate boil,
keeping it steadily at this point, allowing it to cook twenty minutes
for every pound of meat. A ham weighing twelve pounds will require
four hours to cook properly, as underdone ham is very unwholesome.
When the ham is to be served hot, remove the skin by pealing it off,
place it on a platter, the fat side up, and dot the surface with spots
of black pepper. Stick in also some whole cloves.

If the ham is to be served cold, allow it to remain in the pot until
the water in which it was cooked becomes cold. This makes it more
juicy. Serve it in the same manner as when served hot.

BROILED HAM.

Cut your ham into thin slices, which should be a little less than one
quarter of an inch thick. Trim very closely the skin from the upper
side of each slice, and also trim off the outer edge where the smoke
has hardened the meat. If the ham is very salt lay it in _cold_ water
for one hour before cooking, then wipe with a dry cloth. Never soak
ham in tepid or hot water, as it will toughen the meat.

Broil over a brisk fire, turning the slices constantly. It will
require about five minutes, and should be served the last thing
directly from the gridiron, placed on a warm platter, with a little
butter and a sprinkle of pepper on the top of each slice. If ham or
bacon is allowed to stand by the fire after it has been broiled or
fried, it will speedily toughen, loosing all its grateful juices.

Cold boiled ham is very nice for broiling, and many prefer it to using
the raw ham.

POTTED HAM.

To TWO pounds of lean ham allow one pound of fat, two teaspoonfuls of
powdered mace, half a nutmeg, grated, rather more than half a
teaspoonful of cayenne.

_Mode._--Mince the ham, fat and lean together, in the above
proportion, and pound it well in a mortar, seasoning it with cayenne
pepper, pounded mace and nutmeg; put the mixture into a deep
baking-dish, and bake for half an hour; then press it well into a
stone jar, fill up the jar with clarified lard, cover it closely, and
paste over it a piece of thick paper. If well seasoned, it will keep a
long time in winter, and will be found very convenient for sandwiches,
etc.

BOLOGNA SAUSAGE. (Cooked.)

Two POUNDS of lean pork, two pounds of lean veal, two pounds of fresh
lean beef, two pounds of fat salt pork, one pound of beef suet, ten
tablespoonfuls of