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.

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

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

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

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