Make a sponge-cake of twenty-four eggs as directed (No. 1369), bake it
in a mould of the shape of a ham, or in a baking-dish, having a cake
about six inches in thickness, and when cold cutting it with a knife in
the shape of a ham, empty the interior as before, mask the exterior with
chocolate iceing as near to the colour of real cooked ham as possible,
over which sprinkle a few chopped pistachios and crushed ratafias, in
imitation of chopped parsley and bread-crumbs; you have reserved a
little of the iceing, with which mix some more melted chocolate, making
it a very dark brown, it will when cool form a kind of paste, with which
form a part of the skin of a ham left upon the knuckle end, cut in
points when dry and ready to serve, line the interior with apricot
marmalade, soak it a little with brandy, fill it with apricot ice (No.
1387), turn over upon your dish, glaze with a little melted currant
jelly, form a star of clear brownish calf’s-foot jelly upon the top,
flavoured according to taste, with some chopped and in croutons around,
run a skewer in at the knuckle, upon which place a paper frill, and
serve.