Procure a very nice Westmoreland ham of about nine pounds in weight,
soak it ten hours in cold water, and simmer three hours[10] in plenty of
water; when done take it out and let remain until cold, when cut off the
skin as thinly as possible (but without leaving the marks of it),
leaving a piece about two inches and a half broad upon the knuckle,
which either festoon or vandyke, carve the fat into the form of a shell,
branch, or any other design your fancy may direct, glaze lightly, and
serve garnished with aspic (No. 1360), chopped and in croutons, or with
any of the garnitures directed for the tongues.