Lynchburg Virginian. [volume] (Lynchburg [Va.]) 1829-185?, 1852-03-01

be Sufficiently hot to harden the surface
the meal viii absorb lie grease. and be
unfit for the table. aud should the lat be
kent at the first necessary heat, the meat
would become hardened, and the flavor be
destroyed.
This method Of frying is decidedly the
most economical" say Alexis Soyer, au-
thor Of the .Gastronomic Regeneration. =
Il have found, If due attention is paid TO
the pan to prevent it from burning, forty
articles may be fried IN i before it wants
renewing
Eggs can he fried in this lard. and servs
ed with the Ham when fried.
BRoILED HAM.
The oLect to be accomplished is the
same in broiling as in frying.
A gridiron with round bars, grcased'
should be placed over a very clear lire.
and at a small inclination, SO that the fat
from the Ham may run off and not smoke
the meat. Gu, your slices moderately
thin, place them upon the lars. turn them
often, 50 that the outside shall not become
burnt. and that the juices may not escape.
Keep over the fire until the meat is tho
roughly cooked through.
Ifeggs are to be served with the boiled
Ham, they must beiried according TO u
previous receipt. Place a fried egg upon
a slice of Ham and send to the table.
Ported HAM.
After receipt by Eliza Action, author OF
"Modern Cookery"
Take cold Ham boiled or baked accor-
ding TO the foregoing receipt, Trim from II
every particle offat for every pound oil
lean, take six ounces Of cold veal prepar-
cd with equal care. Mince them together
very fine with sharp knife. SO that the
meat will be cut through. and the fibre be
not bruised nor torn. as on this, much OF
the excellence Of incorporation depends.
Next put it into large stone or marble
mortar, and pound it to the smoothest
parts possible, adding by degrees, eight
ounces fresh butter. Season with tea
spoonful of freshly pounded mace, the
half Of a large, or the whole of small nut
meg grated, and the third Of a tea spoon
full Of cayenne. well mixed together, or
any other spices and quantities, to your
liking. When thoroughly pounded and
seasoned, pack il into small poning pans,
and cover an inch or two thick with clari-
fed butter. For covering, lard may be
used instead Of butter, if preferred. II
seasoned ell; it will keep during the win.
Ter, and is excellent for Sandwiches and
for thcteatablc.
HAM SANDWICHES.
Split Disc lit Or French rolls. and spread
them with the best Of butter, or butter
| thin, and small slices home made bread
Place a thin slice of Ham between two
pieces of biscuit or bread, or use in the
same wav, Ham minced up fine. or what
may be still better the Potted Ham, be-
fore described. Pile The Sandwiches thus
prepared, in pyramids or otherwise, and
| place them on the table.
now TO cARvEA HAM.
Use very sharp knife. and begin to Cut
between the centre and the knuckle of the
Ham. Never cut in line with the fibre
ofthe meat. but always across IT, and al
ways in thin slices. The practice Of some,
of cutting in the direction of the fibre. or
of making very thick slices, renders it ne
cessary to cut the FIBRE with the teeth, and
causes the meat to seem tough; whereas,
cutting the meat into thin slices, and across
the fibre, makes the process of mastifca-
ton less difficult, and thus exposing more
thoroughly, the juices renders most evi
dent the richness and excellence of the
Ham.