Select a small baby pig HAM and have the butcher bone and then leave space for the filling. Wipe with a damp cloth and then prepare and fill with highly seasoned bread crumbs. Tie into shape and then dust with flour and place in a baking dish and put in a hot oven to brown. Then reduce the heat and baste frequently with hot water, allowing the HAM thirty minutes to start and the meat cooking thirty minutes to the pound after that. When ready to serve, lift to a warm platter and garnish with parsley or water-cress and serve with Virginia Sauce. Place one medium-sized apple in with the HAM to bake.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss