ves, some sweet
basil, and a sprig of thyme. Let all these have a boil; and set the
liquor under the ham, and baste very frequently with it. When the ham is
roasted, take up the pan; skim all the fat off; pour the liquor through
a fine sieve; then take off the rind of the ham, and beat up the liquor
with a bit of butter; put this sauce under, and serve it.

_Ham, entree of._

Cut a dozen slices of ham; take off the fat entirely; fry them gently in
a little butter. Have a good brown rich sauce of gravy; and serve up
hot, with pieces of fried bread, cut of a semicircular shape, of the
same size as the pieces of ham, and laid between them.

_Ham toasts._

Cut slices of dressed ham, and thin slices of bread, or French roll, of
the same shape; fry it in clarified butter; make the ham hot in cullis,
or good gravy, thickened with a little floured butter. Dish the slices
of ham on the toast; squeeze the juice of a Seville orange into the
sauce; add a little pepper and salt; and pour it over them.

_Ham and Chicken, to pot. Mrs. Vanbrugh's receipt._

Put a layer of ham, then another of the white part of chicken, just as
you would any other potted meat, into a pot. When it is cut out, it will
shew a very pretty stripe. This is a delicate way of eating ham and
chicken.

_Another way._

Take as much lean of a boiled ham as you please, and half the quantity
of fat; cut it as thin as possible; beat it very fine in a mortar, with
a little good oiled butter, beaten mace, pepper, and salt; put part of
it into a china pot. Then beat the white part of a fowl with a very
little seasoning to qualify the ham. Put a layer of chicken, then one of
ham, then another of chicken at the top; press it hard down, and, when
it is cold, pour clarified butter over it. When you send it to table in
the pot, cut out a thin slice in the form of half a diamond, and lay it
round the edge of the pot.

_Herb sandwiches._

Take twelve anchovies, washed and cleaned well, and chopped very fine;
mix them with half a pound of butter; this must be run through a sieve,
with a wooden spoon. With this, butter bread, and make a salad of
tarragon and some chives, mustard and cress, chopped very small, and put
them upon the bread and butter. Add chicken in slices, if you please, or
hard-boiled eggs.

_Hog's Puddings, Black._ No. 1.

Steep oatmeal in pork or mutton broth, of milk; put to it two handfuls
of grated bread, a good quantity of shred h