BRAIZED HAM A LA PARISIENNE.*
Trim, soak, and boil a ham, either Westphalia or home-cured, as
the case may be; when it has boiled in water about an hour, take it
up and put it into cold water; and after having scraped the rind clean,
place it in an oval braizing-pan, with two carrots, as many onions, a head
of celery, and garnished faggot of parsley, six cloves, and two blades
of mace; moisten with a glass of brandy, and half a bottle of sherry,
and sufficient broth to cover the surface the ham; put the lid on, and
as soon as it has boiled, set the pan on a slow fire, to continue gently
braizing it for about five hours and a half. When the ham is done,
take it up and trim it, leaving, as usual, enough of the rind adhering
to the knuckle part, and on this cut out (with the point of a sharp