To boil Ham
This is an important article, and requires particular attention, in order to render it elegant and grateful. It should be boiled in a large quantity of water, and that for a long time, one quarter of an hour for each pound; the rind to be taken off when warm. It is most palatable when cold, and should be sent to the table with eggs, horse-radish or mustard. – This affords a sweet repast at any time of day.