(3) Cut 31b. or 41b. of lean Ham into small pieces, put
them in a saucepan with slices of carrots, parsnips, and
onions, and sweat them over a slow fire till they stick to
the pan, but do not burn. Pour in gradually some veal
gravy, add a few fresh mushrooms, some morels, leeks, and
cloves, a bunch of parsley and basil, and a crust of bread.
Put the lid on the saucepan, place it over the fire till the
contents boil, then move it to the side, and simmer to
reduce the liquor till thick. Strain the essence through a
silk sieve, and proceed as for No. 1.
(4) Get the remains of a knuckle of Ham with the bone,
cut off all the meat, chop it, break the bone into small
pieces, and put all in a saucepan. Moisten to height with
cold water, and simmer slowly at the side of the fire until
the water is thick and well flavoured with the Ham. After-
wards strain the liquor through a very fine sieve into a
clean saucepan, mix with it an equal quantity of strong,
well-seasoned veal gravy, and boil slowly until reduced one-
third. When cold, pour the essence into small bottles, and
cork them.
Forcemeat of Ham. — Finely chop 21b. of cooked lean Ham,
put it in a mortar, and pound well. Turn lib. of bread-
crumbs and 1 pint of milk into a saucepan, place it over a
slow fire, and boil the contents until the crumbs are smooth
and soft ; add a little cayenne, J pint of brown sauce, 1
table-spoonful of made mustard, and 1 teaspoonful of salt.
Put it on one side to cool, and then make it into a mass
with the yolks of four eggs✪ Forcemeat of Ham. It is now ready for use,
either as a border (put into a buttered border mould and
steamed for three hours) or used in game pies or for
quenelles.
Fried Ham.— (1) Cut off a thick slice of Ham, put it in a
saucepan over the fire with enough cold water to cover, and
let the water come to the boil. Pour it off, put the
Ham over the fire, and fry slowly until it is brown on both
Hams — continued.
sides. Then season with pepper and serve. Eggs are
usually served with fried Ham (see Fig. 921). They can be
fried in the same pan, or separately, in enough fat to
prevent burning, seasoned with salt✪ Fried Ham and pepper, and set
round the dish and over the Ham.
Fig. 921. Fried Ham with Eggs.
(2) Cut the Ham into thin slices, trim off the outsides,
make two or three incisions round the edges of the fat, and
fry it in a frying-pan over a clear fire till the fat is crisp.
Put it on a hot dish, garnish with croutons of bread fried
in the Ham fat, and serve.
Frizzled Ham. — Cut lib. of fat Ham into as thin slices as
possible. Put a frying-pan over the fire, and let it get
smoking hot ; then put in the slices of Ham, and fry for two
or three minutes. Next dust them with dry flour, and cook
until the flour is brown. While the flour is browning, mix
1 table-spoonful each of dry mustard and vinegar together.
When the flour is brown, add the mustard and vinegar, and
enough boiling water to cover the Ham. Boil gently for
a moment, and serve. Eggs may be cooked with the Ham
in place of the flour and water.
Page 45 · 4 recipe records on this page
Presented as published in 1892. 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
(3) Cut 31b. or 41b. of lean Ham into small pieces, put them in a saucepan with slices of carrots, parsnips, and onions, and sweat them over a slow fire till they stick to the pan, but do not burn. Pour in gradually some veal gravy, add a few fresh mushrooms, some morels, leeks, and cloves, a bunch of parsley and basil, and a crust of bread. Put the lid on the saucepan, place it over the fire till the contents boil, then move it to the side, and simmer to reduce the liquor till thick. Strain the essence through a silk sieve, and proceed as for No. 1.
(4) Get the remains of a knuckle of Ham with the bone, cut off all the meat, chop it, break the bone into small pieces, and put all in a saucepan. Moisten to height with cold water, and simmer slowly at the side of the fire until the water is thick and well flavoured with the Ham. Afterwards strain the liquor through a very fine sieve into a clean saucepan, mix with it an equal quantity of strong, well-seasoned veal gravy, and boil slowly until reduced onethird. When cold, pour the essence into small bottles, and cork them.
Forcemeat of Ham. — Finely chop 21b. of cooked lean Ham, put it in a mortar, and pound well. Turn lib. of breadcrumbs and 1 pint of milk into a saucepan, place it over a slow fire, and boil the contents until the crumbs are smooth and soft ; add a little cayenne, J pint of brown sauce, 1 table-spoonful of made mustard, and 1 teaspoonful of salt. Put it on one side to cool, and then make it into a mass with the yolks of four eggs. It is now ready for use, either as a border (put into a buttered border mould and steamed for three hours) or used in game pies or for quenelles.
Fried Ham.— (1) Cut off a thick slice of Ham, put it in a saucepan over the fire with enough cold water to cover, and let the water come to the boil. Pour it off, put the Ham over the fire, and fry slowly until it is brown on both
[illustration: Hams — continued.]
sides. Then season with pepper and serve. Eggs are usually served with fried Ham (see Fig. 921). They can be fried in the same pan, or separately, in enough fat to prevent burning, seasoned with salt and pepper, and set round the dish and over the Ham.
[illustration: Fig. 921. Fried Ham with Eggs.]
(2) Cut the Ham into thin slices, trim off the outsides, make two or three incisions round the edges of the fat, and fry it in a frying-pan over a clear fire till the fat is crisp. Put it on a hot dish, garnish with croutons of bread fried in the Ham fat, and serve.
Frizzled Ham. — Cut lib. of fat Ham into as thin slices as possible. Put a frying-pan over the fire, and let it get smoking hot ; then put in the slices of Ham, and fry for two or three minutes. Next dust them with dry flour, and cook until the flour is brown. While the flour is browning, mix 1 table-spoonful each of dry mustard and vinegar together. When the flour is brown, add the mustard and vinegar, and enough boiling water to cover the Ham. Boil gently for a moment, and serve. Eggs may be cooked with the Ham in place of the flour and water.
Records on this page
Forcemeat of HamHam CakesFrizzled HamFried Ham