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.