butter, as it may turn rancid._

114. =Boiled Ham with Madeira Sauce.=--Choose a ham by running a thin
bladed knife close to the bone, and if the odor which follows the cut is
sweet the ham is good; soak it in cold water for twenty-four hours,
changing the water once; scrape it well, and trim off any ragged parts;
put it in enough cold water to cover it, with an onion weighing about
one ounce, stuck with six cloves, and a bouquet made according to
directions in Chapter first, and boil it four hours. Take it from the
fire and let it cool in the pot-liquor. Then take it up carefully,
remove the skin, dust it with sifted bread or cracker crumbs, and brown
it in the oven. Serve it either hot or cold; if hot send it to the table
with a gravy boat full of Madeira sauce.

115. =Madeira Sauce.=--Put over the fire in a thick sauce-pan one pint of
Spanish sauce made according to receipt No. 44, or the same quantity of
any rich brown gravy, season with salt and pepper to taste; the
seasoning must depend on the flavor of the gravy; when scalding hot add
half a pint of Madeira wine, and stir till the sauce is thick enough to
coat the spoon; then strain through a fine sieve, and serve hot.

116. =Beef a la Mode Jardiniere.=--Daube a seven pound piece of round of
beef, by inserting, with the grain, pieces of larding pork, cut as long
as the meat is thick, and about half an inch square, setting the strips
of pork about two inches apart; this can be done either with a large
larding needle, called a _sonde_, or by first making a hole with the
carving-knife steel, and then thrusting the pork in with the fingers;
lay the beef in a deep bowl containing the _marinade_, or pickle, given
in receipt No. 117, and let it stand from two to ten days in a cool
place, turning it over every day. Then put it into a deep pot just large
enough to hold it, together with the _marinade_, and turn it
occasionally over the fire until it is nicely browned; cover it with hot
stock or water, and simmer it gently four hours. When it has been
cooking three hours cut about four ounces each of carrots and turnips in
the shape of olives; pare two dozen button onions; and cut one pint of
string beans in pieces one inch long; put all these vegetables on the
fire in cold water, in separate vessels, each containing a teaspoonful
of salt, and half a saltspoonful of sugar, and let them boil till
tender; then lay them in cold water to keep them white, until ready to
use