Glazed Hams.—Soak und boil a ham twenty minutes to the pound, and let it get almost cold in the water. Skin it neatly and ooat with a paate made of a oup of craoker crumbs, one of milk, two beaten eggs, and aeaoon with pepper. Sst the ham in tho oven until the glazing is browned, moistening now and then with a few spoonfuls of cream. Wind frilled paper about the shank, and garnish with parsley.
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https://paperspast.natlib.govt.nz/newspapers/GLOBE18820329.2.25.1
Bibliographic details
Globe, Volume XXIV, Issue 2489, 29 March 1882, Page 4
Word Count
76Page 4 Advertisements Column 1 Globe, Volume XXIV, Issue 2489, 29 March 1882, Page 4
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