Boiled Ham

Put a ham weighing 14 pounds in a large kettle and half cover with cold water and cook slowly. When the water boils, add a quart of sour white wine and cook about five hours, or until tender. Put the ham in a baking pan and trim off the under side nicely, and take off the skin. Cover an inch thick with currant jelly, put a cup of sherry in the pan and put into a pretty hot oven. Let the fire go down; baste very often at first, that the wine may penetrate the jelly, and bake a half hour or more.

Calf’s-head Stew

1 head, 2 bay leaves, 1 teaspoonful thyme, 6 quarts of water, 2 large carrots, 1 sweet marjoram, 3 onions, 1 handful salt, 1 teaspoonful pepper. Simmer 4 hours, skimming when necessary. Take out meat, strain broth and cut tongue in small piece large teaspoonfuls of butter in pan, 3 of flour, and cook until brown. Juice of 1 lemon, 3 hard-boiled eggs, chopped, 1/2 lemon, sliced, wine and red pepper to taste. When very hot, serve.

Chops and Tomato Sauce

Fry some pieces of pork in the spider, then cut up and fry a few onions. Into this pour some peeled and cut-up tomatoes; stir till all cooked to pieces and then strain. Thicken with a little flour. Broil chops, place on a hot platter and pour the sauce over them. For 3 pounds chops, 1/4 pound pork, about 3 onions, and 6 or 8 tomatoes are required. A few cloves and a little chili pepper are considered by some an addition.

Kidney Stew

2 beef kidneys cut in small pieces. Pour cold water over, and as it boils pour off and repeat. The third time let it simmer slowly for two hours. Add 2 onions, chopped fine, and cook one hour. A few minutes before serving add sherry wine. Thicken with flour and serve on hot toast. This may be varied by adding curry; both are excellent.

Sheep’s Tongues

Boil them in soup stock until tender, with a seasoning of salt, pepper and a bouquet of herbs. (1 or 2 cloves, 1 or 2 small onions, 1 bay leaf, sprig of parsley, some whole black pepper tied in a little white bag and removed after an hour.) When done add to the stock some browned flour and butter, tomato juice to taste, and a little lime juice. Garnish with triangles of toast around the dish.

Spanish Receipt for Cooking Tongue

Soak a fresh tongue over night. In the morning take the skin off by boiling water. Mix together 1 large spoon of lard, 1 quart raw beans, chopped fine, with the lard, 2 or 3 onions, chopped not very fine, and a little parsley. Fry all together for a little while; then add to this 1 cup of stock, 1 cup of wine, a head of garlic, pepper, salt, cinnamon, and 3 laurel leaves. Then put a paper over top of saucepan and put on cover very tight. Cook for two or three hours over a slow fire; then strain the same through a colander. Add to the strained sauce 1 or 2 spoonfuls of brown flour to thicken. Put over the fire a little while, and then pour over the tongue.

Chestnut Stuffing

Shell 1 pint of large chestnuts; pour on boiling water and remove the inner skin. Boil in salted water, or stock, until soft. Mash fine and mix with them 1 cup of fine rolled crackers. Season with 1 teaspoonful of salt, 1 salt spoon of pepper, and 1 teaspoonful of chopped parsley. Moisten with 1/3 cup of melted butter. This stuffing is especially nice for quail.

Stuffing for Turkeys

5 Boston crackers, rolled, piece of salt pork size of an egg, chopped fine. Add 1/2 pint of milk and season with salt and pepper. (Add sage if you wish.) Let it scald, then beat 3 eggs and stir in. Add milk till it is the consistency of batter fritters, put in the turkey and bake slowly, basting frequently.