from 10 to 12 minutes. Then lift them out and
dry them in a cloth. Heat a frying pan over the
fire, and, if the ham is lean, melt in it a small piece
of butter. When hot, lay in the shoes of ham, and
cook them quickly first on one side and then on the
other. When sufficiently cooked, place them on a
hot dish and keep warm over hot water. Break an
egg at a time✪ Ham and Eggs into a smaU tea-cup, slip it into the
fat left in the pan, and let it remain until the white
is set, ladling a little fat over it occasionahy. Then
take it up with a small fish slice, ahow any fat to
drain from it, trim if necessary and lay on the top
of the ham. Prepare as many eggs as required in
the same way and serve all as hot as possible — a
hot-water dish is the best for the purpose.
1654. Ham and Eggs with Rice
4 poached eggs.
1 lb. rice.
2 or 3 tab.-sps. bacon fat
4 slices of ham.
Seasoning.
1 tea-sp.chopped parsley✪ Ham and Eggs with Rice
Boil the rice in the same way as for curry and
make it very dry. Then melt the bacon fat in a
saucepan, put in the rice, season to taste and make
it thoroughly hot. Fry four good shoes of ham and
poach the eggs. Now arrange the rice neatly in
a hot dish, lay the ham and eggs on the top and
sprinkle with finely chopped parsley.
1655. Devilled Ham
Slices of raw ham. I Browned bread-crumbs.
Devil paste. | Parsley or watercress✪ Devilled Ham.
Make the devil paste according to directions
given in recipe 763. Cut the required number of
slices of ham, making them rather less than J inch
in thickness. Make two or three slits in each to
prevent their curling up in the cooking, and spread
them on one side with the devil paste. Sprinkle
a few browned bread-crumbs over, and place the
pieces on a greased baking tin. Cook them in a
quick oven from 8 to 10 minutes, and then arrange
them on a hot dish and garnish with parsley. Serve
as quickly as possible.
Note. — The ham may be grilled if preferred.
1656. Ham Toast
3 oz. lean cooked ham.
1 oz. butter. 2 eggs.
A pinch of cayenne.
A little made mustard.
2 slices of toast.
A little parsley✪ Ham Toast.
Remove all skin and gristle from the ham, and
chop it finely. Put it into a saucepan with the
butter and seasonings, and add the two eggs well
beaten. Stir over the fire until the mixture begins
to thicken, but is by no means hard, then serve it
on neat pieces of hot buttered toast. Garnish with
small sprigs of parsley, or sprinkle with finely
chopped parsley.
1657. Potted Beef
1 lb. juicy beef.
I lb. butter.
Salt. Pepper.
Mixed spice.
J tea-sp. made mustard.
2 or 3 anchovies.
Cayenne.
1 bay-leaf✪ Potted Beef.
Wipe the beef and cut it in very small pieces,
removing the skin, but leaving any hard good fat.
Put it into a stewing jar with rather more than
half the butter, pepper, salt, a good pinch of
384
COOKERY FOR EVERY HOUSEHOLD
Page 614 · 5 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
from 10 to 12 minutes. Then lift them out and dry them in a cloth. Heat a frying pan over the fire, and, if the ham is lean, melt in it a small piece of butter. When hot, lay in the slices of ham, and cook them quickly first on one side and then on the other. When sufficiently cooked, place them on a hot dish and keep warm over hot water. Break an egg at a time into a smaU tea-cup, slip it into the fat left in the pan, and let it remain until the white is set, ladling a little fat over it occasionally. Then take it up with a small fish slice, ahow any fat to drain from it, trim if necessary and lay on the top of the ham. Prepare as many eggs as required in the same way and serve all as hot as possible—a hot-water dish is the best for the purpose.
1654. Ham and Eggs with Rice
4 poached eggs.
1 lb. rice.
2 or 3 tab.-sps. bacon fat 4 slices of ham.
Seasoning.
1 tea-sp.chopped parsley Boil the rice in the same way as for curry and make it very dry. Then melt the bacon fat in a saucepan, put in the rice, season to taste and make it thoroughly hot. Fry four good shoes of ham and poach the eggs. Now arrange the rice neatly in a hot dish, lay the ham and eggs on the top and sprinkle with finely chopped parsley.
1655. Devilled Ham
Slices of raw ham. I Browned bread-crumbs. Devil paste. | Parsley or watercress.
Make the devil paste according to directions given in recipe 763. Cut the required number of slices of ham, making them rather less than J inch in thickness. Make two or three slits in each to prevent their curling up in the cooking, and spread them on one side with the devil paste. Sprinkle a few browned bread-crumbs over, and place the pieces on a greased baking tin. Cook them in a quick oven from 8 to 10 minutes, and then arrange them on a hot dish and garnish with parsley. Serve as quickly as possible.
Note. — The ham may be grilled if preferred.
1656. Ham Toast
3 oz. lean cooked ham. 1 oz. butter. 2 eggs. A pinch of cayenne.
A little made mustard. 2 slices of toast.
A little parsley.
Remove all skin and gristle from the ham, and chop it finely. Put it into a saucepan with the butter and seasonings, and add the two eggs well beaten. Stir over the fire until the mixture begins to thicken, but is by no means hard, then serve it on neat pieces of hot buttered toast. Garnish with small sprigs of parsley, or sprinkle with finely chopped parsley.
1657. Potted Beef
1 lb. juicy beef. I lb. butter. Salt. Pepper. Mixed spice.
J tea-sp. made mustard. 2 or 3 anchovies. Cayenne.
1 bay-leaf.
Wipe the beef and cut it in very small pieces, removing the skin, but leaving any hard good fat. Put it into a stewing jar with rather more than half the butter, pepper, salt, a good pinch of
Records on this page
Ham and EggsHam and Eggs with RiceDevilled HamHam ToastPotted Beef