To Garnish and Ornament Hams in Various Ways

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By Eliza Acton

Published 1845

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When a ham has been carefully and delicately boiled, the rind while it is still warm, may be carved in various fanciful shapes to decorate it; and a portion of it left round the knuckle in a semicircular form of four or five inches deep, may at all times be easily scollopped at the edge or cut into points (vandykes). This, whi