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Peas and Potatoes

Take the knuckle end of a ham which has 2 pounds or more of meat still on it; wash thoroughly, cut off all the rind, put in a saucepan with 3 quarts of cold water, heat slowly and simmer until the meat is tender. Transfer the ham to a dish and boil the liquid rapidly until reduced to I quart. Add I 1/2 pints of shelled green peas and 15 new potatoes of medium size which have been washed and scraped. Boil slowly until the two vegetables are tender. Cut the ham in thin slices and arrange it round the edge of a platter.

Turn the peas on the dish; in the center push them aside and lay in the potatoes. Sprinkle with a little white pepper and send at once to the table.