The root of the tongue may be chopped very fine, and seasoned like deviled ham (p.

265).
BOILED HAM.
Small hams are better in flavor and quality than large ones.

A brush should be kept to scrub them with, as it is impossible to get them clean without it.

Soak over-night in plenty of cold water.

Next morning, scrape, and trim off all the hard black parts, scrubbing it well.