With a brush or quill feather go all over the ham with beaten yolk
of egg. Then cover it thickly with pounded cracker, made as fine
as flour, or with grated crumbs of stale bread. Lastly go over it
with thick cream. Put it to brown in the oven of a stove, or brown
it on the spit of a tin roaster, set before the fire and turned
frequently.
This glazing will be found delicious.
VENISON, &c.