724. Roast Ham, with Corn à la Crême.
—The same as for No. 723, serving with it one pint of hot corn à la crême (No. 963).
725. Roast Ham, With Spinach.
—Proceed as for No. 723, only serving with one pint of cooked hot spinach au jus (No. 943).
726. Pig’s Cheek, With Spinach.
—Take two lean, smoked pig’s cheeks; let them soak in cold water over night, then drain them well, and put them in a saucepan, covering them with cold water. Let cook for one hour and three-quarters; then lay them on a dish, drain well again, and lift off the rind and skin which adheres to the tongue, then remove the bones, and place the cheeks on a hot serving-dish. Garnish with one pint of hot spinach au jus (No. 943); arrange the cheeks nicely on top, and serve.