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Broiled Ham
From European and American cuisine, 1914
Serves 1
Thicker slices are preferred for broiling.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 239. The excerpt below is the record exactly as published.
boiled ham cut into thin slices arranged nicely on an oval-shaped dish, garnished with a border of fine-chopped aspic and some Cumberland sauce poured over the slices of ham, is a pretty dish for supper or lunch and one that is well worth the trouble to make. Ham^ Broiled. — Have the ham cut into slices Yt inch thick, cut off the rind and place the slices on a hot broiler ; broil over a moderate fire on both sides light brown ; remove to a hot dish, spread a little butter over each slice
Cook this with the app: pantry check, scaling, and the assistant.