THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
Hams — continued.
crumbs oyer them, and put them in a brisk oven for a few
minutes. Spread a folded napkin on a fancy dish-paper over
a hot dish, arrange the toasts on it, and serve.
(2) Put the required quantity of Ham into a mortar,
pound well, mix in the yolks of eggs and cream to make it
thick and rich, warm it in a pan over the fire, spread on
slices of well-buttered toast, cut them into fingers, and serve
on a napkin.
(3) Put 4 table-spoonfuls of finely-minced, cooked Ham✪ Ham Toasts
into a stewpan, with a boned, washed, and chopped anchovy;
stir in two well-beaten eggs, season with a small quantity each
of pounded mace and cayenne, and stir the whole over the
fire until hot, then stir in a small quantity of thick cream.
Cut some small rounds of bread, fry them in boiling butter
until browned, drain them, and spread a layer of the
mixture over. Spread a folded napkin or an ornamental
dish-paper over a hot dish, arrange the toasts on it, garnish
with sprays of parsley, and serve.
(4) Cut off five or six slices from a raw Ham, put them
into a stewpan with a little water, and turn them about
over the fire until all the moisture has dried up, and the
slices of Ham are lightly browned. Dredge them over with
flour, a small quantity each of dry mustard and cayenne,
pour over them 2 table-spoonfuls of thick cream and § tea-
cupful of milk, and stir over the fire until the sauce boils.
Cut some slices of bread, toast them a delicate brown, trim
off the crusts, put them on a hot dish, arrange the slices
of Ham on the top, pour the sauce over, and serve.
(5) Mix jib. of finely-minced Ham with one boned and
mashed anchovy, and add a little cayenne and pounded mace ;
work in two beaten eggs and sufficient milk to moisten it,
then stir over the fire till hot through. Toast some slices
of bread, butter them, put them on a dish, spread the hot
mince over, and serve.
(6) Mix together 3 table-spoonfuls of cooked minced Ham,
3 dessert-spoonfuls of finely-sifted breadcrumbs, a seasoning
of pepper and mustard, a little chopped parsley, 3 table-
spoonfuls of veal gravy, and 3 table-spoonfuls of cream.
Put this mixture in a small saucepan over the fire, and stir
till quite hot. Spread it on squares of buttered toast,
scatter over it fried parsley and fried breadcrumbs, and
serve hot.
Potted Ham. — Cut all the meat from the remains of a boiled
Ham, and chop it very fine, taking care to remove all outside
pieces and gristle ; pound it to a paste, measure it, and to
each pint mix in 1 teaspoonful of mixed mustard and a small
pinch of cayenne, and if the Ham is very lean, 1 table-spoonful
of butter✪ Potted Ham. Pack this smoothly in small earthen jars, paste
paper over them, and put on the covers. Stand the jars in
a deep baking-dish, surround them nearly to the top with
hot water, and steam slowly for two hours. When done,
take the jars out of the pan, and let them cool with the
covers on. When cold, remove the covers, pour a little melted
butter in each jar, put fresh covers on, and keep them in a
cool, dry cupboard till wanted for use. Ham potted in this
way makes delicious sandwiches, and will keep for months.
Page 52 · 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
Hams — continued.
crumbs over them, and put them in a brisk oven for a few minutes. Spread a folded napkin or a fancy dish-paper over a hot dish, arrange the toasts on it, and serve.
(2) Put the required quantity of Ham into a mortar, pound well, mix in the yolks of eggs and cream to make it thick and rich, warm it in a pan over the fire, spread on slices of well-buttered toast, cut them into fingers, and serve on a napkin.
(3) Put 4 table-spoonfuls of finely-minced, cooked Ham into a stewpan, with a boned, washed, and chopped anchovy; stir in two well-beaten eggs, season with a small quantity each of pounded mace and cayenne, and stir the whole over the fire until hot, then stir in a small quantity of thick cream. Cut some small rounds of bread, fry them in boiling butter until browned, drain them, and spread a layer of the mixture over. Spread a folded napkin or an ornamental dish-paper over a hot dish, arrange the toasts on it, garnish with sprays of parsley, and serve.
(4) Cut off five or six slices from a raw Ham, put them into a stewpan with a little water, and turn them about over the fire until all the moisture has dried up, and the slices of Ham are lightly browned. Dredge them over with flour, a small quantity each of dry mustard and cayenne, pour over them 2 table-spoonfuls of thick cream and § teacupful of milk, and stir over the fire until the sauce boils. Cut some slices of bread, toast them a delicate brown, trim off the crusts, put them on a hot dish, arrange the slices of Ham on the top, pour the sauce over, and serve.
(5) Mix jib. of finely-minced Ham with one boned and mashed anchovy, and add a little cayenne and pounded mace ; work in two beaten eggs and sufficient milk to moisten it, then stir over the fire till hot through. Toast some slices of bread, butter them, put them on a dish, spread the hot mince over, and serve.
(6) Mix together 3 table-spoonfuls of cooked minced Ham,
3 dessert-spoonfuls of finely-sifted breadcrumbs, a seasoning of pepper and mustard, a little chopped parsley, 3 tablespoonfuls of veal gravy, and 3 table-spoonfuls of cream. Put this mixture in a small saucepan over the fire, and stir till quite hot. Spread it on squares of buttered toast, scatter over it fried parsley and fried breadcrumbs, and serve hot.
Potted Ham. — Cut all the meat from the remains of a boiled Ham, and chop it very fine, taking care to remove all outside pieces and gristle ; pound it to a paste, measure it, and to each pint mix in 1 teaspoonful of mixed mustard and a small pinch of cayenne, and if the Ham is very lean, 1 table-spoonful of butter. Pack this smoothly in small earthen jars, paste paper over them, and put on the covers. Stand the jars in a deep baking-dish, surround them nearly to the top with hot water, and steam slowly for two hours. When done, take the jars out of the pan, and let them cool with the covers on. When cold, remove the covers, pour a little melted butter in each jar, put fresh covers on, and keep them in a cool, dry cupboard till wanted for use. Ham potted in this way makes delicious sandwiches, and will keep for months.
Records on this page
Ham ToastsPotted Ham