r when it boils; keep them well covered till they
are done, and very few can distinguish them from the true Westphalia.

_English Hams, to make like Westphalia._ No. 3.

Take a ham of fifteen or eighteen pounds weight, two ounces of
saltpetre, one pound of coarse sugar, one ounce of petre-salt, one ounce
of bay salt, and one ounce of sal prunella, mixed with common salt
enough to cover the ham completely. Turn your ham every other day, and
let it remain in salt for three weeks. Take it out, rub a little bran
over it, and dry it in a wood fire chimney, where a constant fire is
kept: it will be fit for eating in a month. The quantity of the above
ingredients must be varied according to the size of your ham. Before you
dress it soak it over-night in water.

Hams from bacon pigs are better than pork. An onion shred small gives it
a good flavour.

_Green Hams._

Salt a leg of pork as for boiling, with a little saltpetre to make it
red. Let it lie three weeks in salt, and then hang for a month or six
weeks; but if longer it is of no consequence. When boiled, stuff with
young strawberry leaves and parsley, which must be particularly well
washed or they will be gritty.

_Ham, to prepare for dressing without soaking._

Put the ham into a coarse sack well tied up, or sew it up in a cloth.
Bury it three feet under ground in good mould; there let it remain for
three or four days at least. This is an admirable way. The ham eats much
mellower and finer than when soaked.

_Ham, to dress._

Boil the ham for two hours; take it out and trim it neatly all round;
prepare in a stewpan some thin slices of veal, so as to cover the
bottom; add to it two bunches of carrots sliced, six large onions, two
cloves, two bunches of parsley, a tea-spoonful of cayenne pepper, a pint
of beef jelly, a bottle of white wine, and three pints of boiling water.
Place the ham in the stewpan, and let it boil an hour and three
quarters; then serve it immediately without sauce, preserving the sauce
for other use.

_Ham, to roast._

Tie or sew up the ham in a coarse cloth, put it into a sack, and bury it
three or four feet under ground, for three or four days before you dress
it. Wash it in warm water, pare it, and scrape the rind. Spit and lay it
down to roast. Into a broad stewpan put a pint of white wine, a quart of
good broth, half a pint of the best vinegar, two large onions sliced, a
blade of mace, six cloves, some pepper, four bay-lea