Ham Collops a la Maltre d’Hotel. — Cut a little Ham into
collops about Jin. in thickness ; put some butter in a
frying-pan, and when melted, put in the collops and fry
them on both sides. When done, drain them and put them
on a hot dish. Melt some maitre-d’hotel butter, mix with
it a little salt✪ Ham Collops a la Maitre d’Hotel and lemon-juice, pour it over the collops, and
serve. For breakfast these collops are very nice, and may
be sparsely dusted with cayenne if desired.
Ham Croquettes.— (1) Chop very small Jib. of Ham, then
mix with it an equal quantity of boiled and mashed potatoes,
two chopped hard-boiled eggs, and 1 table-spoonful of chopped
parsley, seasoning to taste ; then stir in the yolk of an egg.
Flour the hands and shape the mixture into little balls ;
put some fat✪ Ham Croquettes in a frying-pan, and when it is hot put the
croquettes in and fry them an equal brown all over ;
put them on a hot dish, garnish with parsley, and serve.
For a light luncheon or late supper dish, these croquettes
are exceptionally suited; or they may be served for breakfast.
(2) Chop finely sufficient cold cooked Ham to fill a
breakfast-cup, put it in a basin with 2 breakfast- cupfuls
of mashed potatoes, 1 large table-spoonful of butter, two beaten
eggs, and a very small pinch of cayenne ; mix them well,
shape the preparation into croquettes, egg and breadcrumb
them, and fry in boiling fat for about two minutes ; drain
them, arrange on a hot dish, and serve.
(3) Finely mince some cold Ham and mix with it two-
thirds its bulk of mashed potatoes ; season with pepper and
moderate quantities of chopped parsley and sweet herbs.
Put loz. of butter in a stewpan over the fire, and when
melted put in the mince, moisten it with a small quantity
of stock, and stir until hot. Beat the yolks of two or three
eggs, and stir them into the mince, with the pan off the
fire. Spread the mince on a dish, let it get cold, divide it
into small portions, mould them into the shape of corks,
and roll them in beaten egg and then in finely-crumbled stale
bread ; put a large lump of lard in a flat stewpan placed
over the fire, and when blue smoke rises put in the
croquettes and fry them a golden brown. Drain on a sheet
of paper in front of the fire, then pile them on a hot dish
covered with a folded napkin or an ornamental dish-paper,
garnish them with fried parsley, and serve.
(4) Peel and boil lib. of potatoes ; when soft, drain them
as dry as possible, and mash them quite smooth together
with a lump of butter and two eggs ; mix well in 4oz. of
grated Ham, and season to taste. Divide the mixture into
small quantities, mould them to any shapes desired, and roll
well in finely-grated breadcrumb. Put a large lump of
butter in a flat stewpan, place it over the fire, and when it
runs to oil put in the croquettes and fry them until
browned. Drain them as they are done on a sheet of paper,
then put them on a hot dish with a folded napkin or an
ornamental dish-paper, garnish with fried narsley, and serve.
Ham and Egg's. — Broil some thin slices of Ham, and poach
as many eggs as there are slices of Ham✪ Ham and Eggs. Put the Ham on
a hot dish with an egg on each slice, and serve hot.
Page 47 · 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
Ham Collops a la Maltre d’Hotel. — Cut a little Ham into collops about Jin. in thickness ; put some butter in a frying-pan, and when melted, put in the collops and fry them on both sides. When done, drain them and put them on a hot dish. Melt some maitre-d’hotel butter, mix with it a little salt and lemon-juice, pour it over the collops, and serve. For breakfast these collops are very nice, and may be sparsely dusted with cayenne if desired.
Ham Croquettes.— (1) Chop very small Jib. of Ham, then mix with it an equal quantity of boiled and mashed potatoes, two chopped hard-boiled eggs, and 1 table-spoonful of chopped parsley, seasoning to taste ; then stir in the yolk of an egg. Flour the hands and shape the mixture into little balls ; put some fat in a frying-pan, and when it is hot put the croquettes in and fry them an equal brown all over ; put them on a hot dish, garnish with parsley, and serve. For a light luncheon or late supper dish, these croquettes are exceptionally suited; or they may be served for breakfast.
(2) Chop finely sufficient cold cooked Ham to fill a breakfast-cup, put it in a basin with 2 breakfast- cupfuls of mashed potatoes, 1 large table-spoonful of butter, two beaten eggs, and a very small pinch of cayenne ; mix them well, shape the preparation into croquettes, egg and breadcrumb them, and fry in boiling fat for about two minutes ; drain them, arrange on a hot dish, and serve.
(3) Finely mince some cold Ham and mix with it twothirds its bulk of mashed potatoes ; season with pepper and moderate quantities of chopped parsley and sweet herbs. Put loz. of butter in a stewpan over the fire, and when melted put in the mince, moisten it with a small quantity of stock, and stir until hot. Beat the yolks of two or three eggs, and stir them into the mince, with the pan off the fire. Spread the mince on a dish, let it get cold, divide it into small portions, mould them into the shape of corks, and roll them in beaten egg and then in finely-crumbled stale bread ; put a large lump of lard in a flat stewpan placed over the fire, and when blue smoke rises put in the croquettes and fry them a golden brown. Drain on a sheet of paper in front of the fire, then pile them on a hot dish covered with a folded napkin or an ornamental dish-paper, garnish them with fried parsley, and serve.
(4) Peel and boil lib. of potatoes ; when soft, drain them as dry as possible, and mash them quite smooth together with a lump of butter and two eggs ; mix well in 4oz. of grated Ham, and season to taste. Divide the mixture into small quantities, mould them to any shapes desired, and roll well in finely-grated breadcrumb. Put a large lump of butter in a flat stewpan, place it over the fire, and when it runs to oil put in the croquettes and fry them until browned. Drain them as they are done on a sheet of paper, then put them on a hot dish with a folded napkin or an ornamental dish-paper, garnish with fried narsley, and serve.
Ham and Egg's. — Broil some thin slices of Ham, and poach as many eggs as there are slices of Ham. Put the Ham on a hot dish with an egg on each slice, and serve hot.
Records on this page
Ham Collops a la Maitre d’HotelMaltre d’HotelHam CroquettesHam and Eggs