To Boil Ham
Simmer slowly until tender, let cool in the liquor; after removing the rind, stick in a few cloves, cover with a paste of eggs and bread crumbs and brown in the oven.
A Minneapolis compilation of old, new and well-tried recipes, 1901 - from amber bouillon to cooking for the sick.
Simmer slowly until tender, let cool in the liquor; after removing the rind, stick in a few cloves, cover with a paste of eggs and bread crumbs and brown in the oven.