Choose a perfectly sweet corned ham, testing it by running a sharp, thin knife-blade
close to the bone, and making sure that the odor is pleasant ; let the ham stand over night
in enough cold water to cover it ; in the morning trim off all bruised and torn portions,
inclose the ham in a dough made of rye or wheat flour and water✪ Corned Ham, Baked, lay it in a large pan,
and bake it in a moderate oven, half an hour to a pound ; when the ham is done remove
the paste, and the skin, if this is desired ; dust the ham with cracker or bread crumbs, sea-
soned with salt or pepper, and quickly brown the crumbs in a hot oven ; when the ham is
done put a frill of white paper around the bone, and serve it hot or cold ; when the ham is
served hot, a brown gravy or sauce usually accompanies it ; pickles of any kind, olives, or
cold slaw are good with cold ham.
BROILED LIVER.
Cut in slices, dip the slices first in butter melted, then lightly in flour, and broil eignt
or ten minutes.
PICNIC SANDWICHES.
Cut thin slices from a tender, cold roast leg of lamb. Lay the slices together and cut
them into very small bits. Lay them on thin slices of fresh bread and butter ; spread the
corresponding slice with thick mint sauce, and put the two together.
DELMONICO RECEPTION SANDWICHES.
Two pounds of cold, lean, boiled ham, and one boiled beef tongue ; chop and mince
them up very fine ; season with a good pinch of ground cloves, and the same of black
pepper. Work two pounds of the very best butter into a softish mass, and blend with it
half an ounce of ground dry mustard or a dessertspoon of curry powder, and the minced
ham and tongue, and work all together into a paste. Cut the bread, which should be of
the very best quality, into thin slices, spread each slice liberally with the meat paste, put
together, and, with a sharp knife, cut off the crusts so as to make the pieces perfectly
square, then cut them from corner to corner, crosswise, into four, so as to make small
triangular pieces of each square. Build these up on dishes in fancy pyramidical forms.
Turkey or chicken sandwiches can be made by taking the meat of a cold roast turkey or a
pair of roasted chickens and an equal quantity of cold boiled beef tongue ; chop them up
into very small pieces, and then pound them in a mortar, with a lump of butter, to a paste.
Season this with a little cayenne pepper and salt. Spread this paste on thin slices of fine
Vienna bread✪ Turkey or Chicken Sandwiches, cut square, put together, and cut crosswise into triangles.
SALADS.
To see if I can eat grass, or pick a sallet another while, which is not
amiss to cool a man's stomach this hot weather. And I think this word
" sallet" was born to do me good : for many a time, but for a sallet,
my brain-pan had been cleft with a brown bill ; for many a time, when
I have been dry, and bravely marching, it hath served me instead of
a quart pot to drink in : and now the word " sallet " must serve me to
feed on.
SECOND PART OF KING HENRY VI.
CHICKEN SALAD. ✪ Chicken Salad
Page 107 · 3 recipe records on this page
Presented as published in 1891. 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
Choose a perfectly sweet corned ham, testing it by running a sharp, thin knife-blade close to the bone, and making sure that the odor is pleasant ; let the ham stand over night in enough cold water to cover it ; in the morning trim off all bruised and torn portions, inclose the ham in a dough made of rye or wheat flour and water, lay it in a large pan, and bake it in a moderate oven, half an hour to a pound ; when the ham is done remove the paste, and the skin, if this is desired ; dust the ham with cracker or bread crumbs, seasoned with salt or pepper, and quickly brown the crumbs in a hot oven ; when the ham is done put a frill of white paper around the bone, and serve it hot or cold ; when the ham is served hot, a brown gravy or sauce usually accompanies it ; pickles of any kind, olives, or cold slaw are good with cold ham.
BROILED LIVER.
Cut in slices, dip the slices first in butter melted, then lightly in flour, and broil eight or ten minutes.
PICNIC SANDWICHES.
Cut thin slices from a tender, cold roast leg of lamb. Lay the slices together and cut them into very small bits. Lay them on thin slices of fresh bread and butter ; spread the corresponding slice with thick mint sauce, and put the two together.
DELMONICO RECEPTION SANDWICHES.
Two pounds of cold, lean, boiled ham, and one boiled beef tongue ; chop and mince them up very fine ; season with a good pinch of ground cloves, and the same of black pepper. Work two pounds of the very best butter into a softish mass, and blend with it half an ounce of ground dry mustard or a dessertspoon of curry powder, and the minced ham and tongue, and work all together into a paste. Cut the bread, which should be of the very best quality, into thin slices, spread each slice liberally with the meat paste, put together, and, with a sharp knife, cut off the crusts so as to make the pieces perfectly square, then cut them from corner to corner, crosswise, into four, so as to make small triangular pieces of each square. Build these up on dishes in fancy pyramidical forms. Turkey or chicken sandwiches can be made by taking the meat of a cold roast turkey or a pair of roasted chickens and an equal quantity of cold boiled beef tongue ; chop them up into very small pieces, and then pound them in a mortar, with a lump of butter, to a paste. Season this with a little cayenne pepper and salt. Spread this paste on thin slices of fine Vienna bread, cut square, put together, and cut crosswise into triangles.
SALADS.
To see if I can eat grass, or pick a sallet another while, which is not amiss to cool a man's stomach this hot weather. And I think this word " sallet" was born to do me good : for many a time, but for a sallet, my brain-pan had been cleft with a brown bill ; for many a time, when I have been dry, and bravely marching, it hath served me instead of a quart pot to drink in : and now the word " sallet " must serve me to feed on.
SECOND PART OF KING HENRY VI.
CHICKEN SALAD.
Records on this page
Corned Ham, BakedTurkey or Chicken SandwichesChicken Salad