Ingredients
- one-half pounds of beef flank
Directions
Take about four and one-half pounds of beef flank, wash, salt and pepper and sprinkle a little cloves on it, then roll and tie up. Boil until tender ; when done, press between weights, and serve cold. — Mrs. Martin Buggeln, Williams, Ariz.
A boil in the pot is worth two on the neck. BOILED HAM.
Pour boiling water over the ham and when cool enough wash and scrape or use brush to remove all mold and dust. Then steam for six or seven hours, or until tender when pierced with a fork. When done take out and place into a baking pan to skin. Dip the hands in cold water, take the skin between the fingers and peel like an orange. Set in moderate oven, placing the lean side downward. Over the ham sift rolled crackers or dried bread crumbs and bake a short time. If the ham is very salty soak over night in water. Serve hot with mustard or horseradish sauce. Garnish with nasturtium leaves and blossoms, or sprigs of parsley. — Contributed, Williams, Ariz.