Broiled Ham with Muffins

Ingredients

• thin slices of cold boiled ham
• season highly with paprika
• mustard
• and lemon juice
• Half a glass of currant jelly
• a teaspoonful of butter
• a little chopped cold ham

Method

1. 1

   Season ham and broil for two minutes.

2. 2

   Heat currant jelly with butter and stir in chopped ham for gravy.

Nutrition per serving

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 23. The excerpt below is the record exactly as published.

mustard and pepper, a salt- spoonful of salt, and the juice of a lemon, stirring lightly. Begin by adding oil, two or three drops at a time, increas- ing the quantity as the dressing thickens until about three-quarters of a cupful has been used, stirring steadily. Then put in a tablespoonful of vinegar and when that is well blended stir in a quarter of a cupful of oil. Oil, egg, and utensils should be chilled before beginning the mixing. MAY 7TH ''They are up already and call for eggs and but- ter." — ^Shakespeare ("Heniy IV."). THOUGH the good English Shakespeare did not describe the morning eggs as cooked "sur le plat," he may very well have meant to in- dicate that excellent dish which is pre- 82 pared by breaking the requisite number of eggs on a plate warmed in the oven, and well buttered, being careful not to let the eggs touch each other. Season each tgg with salt and pepper and put a bit of butter on each. A little minced parsley sprinkled over them is an im- provement. MAY 8th ''A cheap, but wholesome salad from the brook.'' —Beaumont and Fletcher. WATER-CRESS is a very wel- come spring salad, too often condemned to appear only as a garnish. It is excellent served with a French dressing, or for breakfast, eaten simply with salt. MAYgxH "I'd give a hundred po\mds for a mutton chop." — Charles Reade ("It Is Never Too Late To Mend")* THE heavy "English" chops as they are called, are cut from the loin, and should weigh, when trimmed, about a pound each. They should be broiled over an even fire, for about ten minutes, turning often. A piece of the kidney is often broiled and 83 served with the chop ; also a spoonful of maitre d'hotel butter, made by beating into a quarter of a cup of butter a tea- spoonful of salt, a saltspoonful of pepper, and a tablespoonful each of lemon- juice and chopped parsley. MAY lOTH 'TU be with you in the squeezing of a lemoQ.'' -^OoLDsmTH ("She Stoops to Conquer")* SOAK a package of gelatine in a cup of cold water until it is all ab- sorbed. Strain the juice of one orange and three lemons, in which the grated peel of one lemon has been soaked for an hour, upon three cupfuls of sugar. Put into a bowl with the soaked gela- tine and pour over all a quart of boiling water. Stir for a moment or two, then strain through a bag of cheese-cloth of double thickness. MAY I ITH '''Are there any tea-cakes?' asked the young mistress." — Charlotte Bronte ("Shirley"). CREAM a heaping tablespoonful of butter and a cupful of sugar and add two well beaten eggs, stirring briskly for a few moments. Then put 84 4 in a cupful of sweet milk. Mix with two cupfuls of sifted flour, three teaspoon- fuls of baking-powder and sift again. Stir into the cake mixture, and season with nutmeg and a little of the grated rind of a lemon. Bake in patty-pans and eat before the cakes are cold. MAY I2TH ''I wish you could ha' seen the shepherd walkin' into the ham and muffins." — Chakles Dickens ("Kckwick Papers"). TO serve with mufiins, cut thin slices of cold boiled ham, season highly with paprika, mustard, and lemon juice and broil two minutes. Half a glass of currant jelly heated up with a teaspoonf ul of butter and a little chopped cold ham

Cook this with the app: pantry check, scaling, and the assistant.