Take a very fine ham (a Westphalia one if you can procure it) and
soak it in lukewarm water for a day or two, changing the water
frequently. The day before you intend cooking it, take the ham out
of the water, and (having removed the skin) trim it nicely, and
pour over it a bottle of Madeira or sherry. Let it steep till next
morning, frequently during the day washing the wine over it. Put
it on the spit in time to allow at least six hours for slowly
roasting it. Baste it continually with hot water. When it is done,
dredge it all over with fine bread-raspings shaken on through the
top of the dredging box; and set it before the fire to brown.
For gravy, take the wine in which the ham was steeped, and add to
it the essence or juice which flowed from the meat when taken from
the spit. Squeeze in the juice of two lemons. Put it into a sauce-pan,
and boil and skim it. Send it to table in a boat. Cover the
shank of the ham (which should have been sawed short) with bunches
of double parsley, and ornament it with a cluster of flowers cut
out with a penknife from raw carrots, beets, and turnips; and made
to imitate marygolds, and red and white roses.