ham

Did you notice you could read every letter in the label on that ham?

I take it fried, about an inch thick, with plenty of ham fat.

Let me get some of this ham into my face, and then I'll talk.

Fig. 23 shows a ham from which the rind has not been removed.

They make 'em out o' brick-clay and ham fat up in them mountains.

When done, take off the ham, and lay it round the veal in a dish.

You may add also some bits of ham, or some force-meat balls.

Place a layer of them in a stew-pan; then put in the duck and cover it with ham.

You may substitute for the ham, cold smoked tongue, shred or grated.

Serve them up in the dish with the veal, laying the slices of ham upon them.