(3) Finely mince 2oz. of Ham, taking fat and lean in equal
portions, put the mince in a basin with four eggs and white
pepper to taste, and beat them up well. Put loz. of butter
in an omelet-pan, and when it has melted, pour in the mixture.
Hold the handle of the pan with one hand, and stir the omelet
with a spoon held in the other ; when it begins to set, cease
stirring, shake the pan for a few minutes until the under-
side of the omelet is browned, then fold it over with the
spoon. Turn the omelet on to a hot dish with a folded napkin
or a fancy-edged dish-paper, garnish with parsley, and serve.
Ham Pie. — Trim the cushion of a freshly-smoked Ham, leaving
only the firm parts, which cut into lfin. squares. If very
salt, the Ham should be previously soaked in milk-and-water
for a few hours. Centre each of the squares with a small
piece of raw truffle. Put a large lump of lard into a deep
frying-pan, melt it, then put in the pieces of Ham, and fry
them for seven or eight minutes. Finely chop a piece of
lean pork, an equal quantity of veal, and double this quantity
of fresh fat bacon ; chop the trimming of the truffles, pound
them in a mortar, pass them through a fine hair sieve, and
For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
741
Hams — continued.
mix with the mince. Chop finely a small quantity of lean,
cooked Ham, and cut into small squares an equal quantity
of fat bacon ; add them to the mixture, and season highly.
Butter a cold pie-mould, line it with short-paste, put a layer
of the forcemeat at the bottom and round the sides of the
paste, then fill it up with the fried Ham and forcemeat in
alternate layers, building it in a dome ; put some layers of
fat bacon on the top. Before putting the paste in the mould,
it should be placed on a baking-sheet with a sheet of paper
spread over it. Boll out the remainder of the paste to a thin
round flat, cover the pie with it, trim round the edges, moisten
with a little water, and pinch them together ; roll out the
trimmings of the paste, cut some fancy leaves out of it, and
arrange them on the top of the pie, first damping them a little
underneath to make them adhere. Brush the pie over with
beaten egg✪ Ham Pie, put it into a moderate oven, leave it for ten
minutes, cover it with paper, and bake for two hours. When
cooked, take the pie out of the oven, and leave it for an
hour, then pour in through the hole at the top 1 teacupful
of tepid aspic jelly ; an hour later, take the pie out of the
mould, and leave it till quite cold. Serve on a folded napkin
or an ornamental dish-paper.
Ham Puree. — Put l|lb. of Ham cut up small into a mortar,
pound it well, and add a little stock to moisten, and 1 table-
spoonful each of Spanish and soubise sauce ; rub the whole
through a fine sieve info a saucepan, add about 3 pints of
stock, warm it, and add 1 pint of Madeira wine. Stir gently
for a-quarter-of-an-hour, add a lump of butter✪ Ham Puree, turn the whole
out on to a dish, and serve. The saucepan should be put in
the bain-marie and not on the fire while warming the liquor.
Page 49 · 2 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) Finely mince 2oz. of Ham, taking fat and lean in equal portions, put the mince in a basin with four eggs and white pepper to taste, and beat them up well. Put loz. of butter in an omelet-pan, and when it has melted, pour in the mixture. Hold the handle of the pan with one hand, and stir the omelet with a spoon held in the other ; when it begins to set, cease stirring, shake the pan for a few minutes until the underside of the omelet is browned, then fold it over with the spoon. Turn the omelet on to a hot dish with a folded napkin or a fancy-edged dish-paper, garnish with parsley, and serve.
Ham Pie. — Trim the cushion of a freshly-smoked Ham, leaving only the firm parts, which cut into lfin. squares. If very salt, the Ham should be previously soaked in milk-and-water for a few hours. Centre each of the squares with a small piece of raw truffle. Put a large lump of lard into a deep frying-pan, melt it, then put in the pieces of Ham, and fry them for seven or eight minutes. Finely chop a piece of lean pork, an equal quantity of veal, and double this quantity of fresh fat bacon ; chop the trimming of the truffles, pound them in a mortar, pass them through a fine hair sieve, and
For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads.
[illustration: Hams — continued.]
mix with the mince. Chop finely a small quantity of lean, cooked Ham, and cut into small squares an equal quantity of fat bacon ; add them to the mixture, and season highly. Butter a cold pie-mould, line it with short-paste, put a layer of the forcemeat at the bottom and round the sides of the paste, then fill it up with the fried Ham and forcemeat in alternate layers, building it in a dome ; put some layers of fat bacon on the top. Before putting the paste in the mould, it should be placed on a baking-sheet with a sheet of paper spread over it. Boll out the remainder of the paste to a thin round flat, cover the pie with it, trim round the edges, moisten with a little water, and pinch them together ; roll out the trimmings of the paste, cut some fancy leaves out of it, and arrange them on the top of the pie, first damping them a little underneath to make them adhere. Brush the pie over with beaten egg, put it into a moderate oven, leave it for ten minutes, cover it with paper, and bake for two hours. When cooked, take the pie out of the oven, and leave it for an hour, then pour in through the hole at the top 1 teacupful of tepid aspic jelly ; an hour later, take the pie out of the mould, and leave it till quite cold. Serve on a folded napkin or an ornamental dish-paper.
Ham Puree. — Put l|lb. of Ham cut up small into a mortar, pound it well, and add a little stock to moisten, and 1 tablespoonful each of Spanish and soubise sauce ; rub the whole through a fine sieve info a saucepan, add about 3 pints of stock, warm it, and add 1 pint of Madeira wine. Stir gently for a-quarter-of-an-hour, add a lump of butter, turn the whole out on to a dish, and serve. The saucepan should be put in the bain-marie and not on the fire while warming the liquor.
Records on this page
Ham PieHam Puree