clean as possible.
Or take it up when sufficiently boiled, scrape the under side, and cut
off the rind: grate a crust of bread over it, and place it a few minutes
before the fire to brown. Two pounds will require to be boiled gently
about an hour and a half, according to its thickness: the hock or gammon
being very thick, will take more. See DRIED BACON.

BAKING. This mode of preparing a dinner is undoubtedly one of the
cheapest and most convenient, especially for a small family; and the
oven is almost the only kitchen which the poor man possesses. Much
however depends on the care and ability of the baker: in the country
especially, where the baking of dinners is not always considered as a
regular article of business, it is rather a hazardous experiment to send
a valuable joint to the oven; and more is often wasted and spoiled by
the heedless conduct of the parish cook, than would have paid for the
boiling or roasting at home. But supposing the oven to be managed with
care and judgment, there are many joints which may be baked to great
advantage, and will be found but little inferior to roasting.
Particularly, legs and loins of pork, legs of mutton, fillets of veal,
and other joints, if the meat be fat and good, will be eaten with great
satisfaction, when they come from the oven. A sucking pig is also well
adapted to the purpose, and is equal to a roasted one, if properly
managed. When sent to the baker, it should have its ears and tail
covered with buttered paper fastened on, and a bit of butter tied up in
a piece of linen to baste the back with, otherwise it will be apt to
blister. A goose should be prepared the same as for roasting, placing it
on a stand, and taking care to turn it when it is half done. A duck the
same. If a buttock of beef is to be baked, it should be well washed,
after it has been in salt about a week, and put into a brown earthen pan
with a pint of water. Cover the pan tight over with two or three
thicknesses of writing paper, and give it four or five hours in a
moderate oven. Brown paper should never be used with baked dishes; the
pitch and tar which it contains will give the meat a smoky bad taste.
Previously to baking a ham, soak it in water an hour, take it out and
wipe it, and make a crust sufficient to cover it all over; and if done
in a moderate oven, it will cut fuller of gravy, and be of a finer
flavour, than a boiled one. Small cod-fish, haddock, and mackarel will
bake well, with a dus