and tender ham, if very old and dry, less than four days and four nights will scarcely be enough. The water should be changed every day, and the night before it is boiled, scrape well, pour warm water over it, and trim off all the rusty, ill-looking, bits, then lay it in the water again. Scum the pot, and let the ham simmer from three to five hours, according to its weight. When done, take the skin off gently, and after covering the ham with bread-raspings, set it before the fire, to crisp it. Twist writing paper round the shank, and garnish with greens, or little heaps of bread-raspings. The liquor, if well scummed at first, may be strained or put by, and if you boil fowls or veal on the following day, you may put the two liquors together, boil them rapidly down; add pepper, mace, eschalot, and a faggot of herbs, and you will have a highly relishing gravy. Some persons contend that the practice of boiling a ham until half cooked, and then finishing by baking it, improves the flavour. (See to bake meat.)
Tongue.
If you buy it salted, learn how long it has been in pickle, for according to that it must soak. If old and hard, twenty-four hours will not be too much. Have plenty of water, and let it be a full hour in coming to a boil; then simmer gently for three hours; longer if very large. The root is an excellent ingredient for peas soup.
Tripe.
Cut in cutlets, or not, as you choose, and simmer it in milk and water till quite tender. Peel and boil a dozen button onions, put the tripe in a deep dish with some of the sauce, and the onions on the top; or you may boil it in plain water. Mustard sauce is good.—As all persons would not choose onions, you may serve onion sauce as directed for rabbits (which see). Serve rashers of bacon, if approved.
Cow-Heel.
When well boiled, cut into nice pieces, egg, bread crumb, and fry them of a light brown, and serve with fried onions or any piquant sauce. Is very good only boiled, and served with parsley and butter.
