Lay a small ham to soak four or five hours, then wash and
scrape it well ; cut off the knuckle, and boil it half an hour.
Take it up and trim it neatly, clear the rind, and put it into
a stew-pan with a pint of Marsala or sherry, and a sufficient
quantity of veal stock to cover it. Stew for two hours, or
until it is three parts done, then take it out and set it to cool.
Raise a crust large enough to receive the ham, round which
put some forcemeat, and bake it in a slow oven. When done,
remove the cover, glaze the top, and pour in a sauce made
as follows :-Take the liquor the ham was stewed in, skim it
clear, thicken it with flour and butter, add a little browning
and some cayenne pepper.

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