Soak for twelve hours. Trim away the rusty part from the under side
and edges, wipe very dry, cover the bottom with a paste made of flour
and hot water, and lay it upside down in the dripping-pan, with water
enough to keep it from burning. Bake five hours, or allow fully
twenty-five minutes to a pound. Baste now and then, to prevent the
crust from cracking and scaling off. When done, peel off this and the
skin, and glaze as you would a cold ham.
Put cut paper about the knuckle, and garnish with parsley and sliced
red beet—pickled.