Take a mellow smoked ham perfectly clean; then well trim and put it into a braising pan; after which, add to it four quarts of water, a bottle of madeira wine, and a few bay leaves. Cover the pan close, and simmer the ham over a moderate lire till very tender. Then wipe it quite dry, take off the rind, glaize the top part, and serve it up on a large1 dish with stewed spinach on one side and mashed turnips on the other. Or, a ham may be ornamented with paste made in the same manner as for a raised pie cut into leaves; then dip them into white of egg and put them upon the glaizing in the form of a flower: afterwards put it into a moderate heated oven for half an hour.

N. B. Hams may be plain boiled and served up in the same manner.

Pickled tongues may be stuffed with marrow and boiled, then peeled, and served up with the above vegetables and in the same manner.