Creamed Ham

Ingredients

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1 1/2 teaspoon salt
• 1/4 teaspoon Blue Ribbon pepper
• 1 cup minced cooked ham

Method

1. 1

   Make a white sauce of butter, flour, milk, salt, and pepper.

2. 2

   Add minced cooked ham.

3. 3

   Serve on toast.

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 20. The excerpt below is the record exactly as published.

3 tablespoons flour and 114 cups hot stock. Season, add kidneys, reheat and serve. Stewed Kidneys (Beef)—Stew in salted water until done, put on a hot platter, season, thicken and season stock, color with caramel and pour over kidneys. (Kidneys are often used with beefsteak to form a meat pie.) Sweetbreads—Soak in cold water for several hours. Parboil 10 minutes. Drain, remove fatty parts, etc. Cook in any desired way such as sauteed, broiled, creamed, fried, etc.—on toast is most common. Calf’s Heart—Wash, remove veins, arteries, and clotted blood. Stuff and sew. Sprinkle’with salt and Blue Ribbon pepper, roll in flour, and brown in hot fat. Place in small, deep baking pan, half cover it with boiling water, cover closely, and bake slowly 2 hours, basting every 15 minutes. Thicken the liquid, season with salt and pepper, and pour around the heart before serving. Stuffing for Heart—2 cups fine bread crumbs, 1 chopped onion, seasonings, 2 tablespoons butter, hot water to moisten. Buffalo—Buffalo meat is either baked, boiled, pan-fried or broiled, in the same way as beef. 40 Blue Ribbon Cook Book Venison—As the hairs often cling to the meat, it should be cleaned care- fully before cooking. The best cuts for steaks or roasting come from the loin or saddle. The rules given for cooking beef or mutton apply equally to venison. Stew the tougher parts. Currant jelly is considered the best thing to serve with venison, or garnish with slices of lemon. Boiled Tongue—lIf the tongue is salted, soak over night in plenty of cold water; the next morning put it over the fire with enough cold water to cover it, and boil slowly 3 or 4 hours, according to the size; skin the tongue while hot, and set away to cool. When cold, cut in very thin slices. If the tongue is fresh, then soak it over night in.cold water, in which is a handful of salt. Ways of Warming Over Meat General Rules: 1. Remove skin, gristle and excess fat and hard parts. 2. Cut meat in cubes, or thin slices, or chop finely. 3. Use bones for soup stock. 4, Season suitably. 5. Reheat carefully, avoiding re-cooking. 6. Make appearance as attractive as possible. Casserole of Rice and Meat—2 cups chopped, cooked meat, 1 teaspoon salt, 42 cup bread crumbs, Blue Ribbon pepper, parsley, 1 egg (may be omitted), 3 cups boiled rice, onion juice, stock or gravy. Season meat and mix with crumbs and beaten egg; add enough stock to make it pack easily. Line a mold with 3 cups rice, fill with the meat, cover with the remainder of rice, cover tightly and steam 45 minutes. Shepherd’s Pie—2 cups chopped roast beef, gravy, 2 cups mashed potatoes, seasoning. Combine ingredients, except potatoes. Place in a buttered baking dish, and cover with mashed potatoes. Brush with beaten egg. Bake until the potatoes are slightly browned. Browned Hash—1 cup meat, 2 cups mashed potatoes, 1g cup boiling water, 34 tablespoon fat, seasoning, onion juice. Put the mixture in a frying pan in which 1 tablespoon fat has been heated. Spread smoothly, cook over moderate heat so it will brown slowly and not burn. Cook about 4% hour and do not stir. Fold like an omelet. ‘(The same mixture may be made into small cakes and browned.) Scalloped Veal—2 cups chopped, cooked veal, 2 cups thin white sauce, 1 cup bread crumbs, seasoning. Mix ingredients, turn into greased pan, cover with 1 cup buttered crumbs, and bake 15 minutes. Meats 41 Meat Pie—Arrange diced cooked meat and vegetables in baking dish, cover with gravy, or stock, season. Cover with a biscuit dough, cut hole in centre to allow steam to escape. Cook 15 minutes in a hot oven, then moderate heat and cook 20 minutes longer. Pilaff—1 onion, 2 cups minced cold meat, 2 cups tomatoes, 2 tablespoons butter or bacon fat, 1 cup rice. Put the butter in a frying pan and cut the onion in, then fry to a delicate brown; add the rice, and brown that in the butter, taking care not to let it scorch. Next add the tomatoes and 1 pint of hot water; cover and cook until the rice is done, adding more water if needed; but it should not be watery when done. Season with salt, Blue Ribbon pepper and cayenne, and curry powder, if liked; then put in the chopped meat, and reheat. Scrapple—This can be made of odds and ends of fresh meat, such as would be used for soups—pigs’ heads and feet, beef shanks and trimmings. Boil the meat with sufficient water to cover it well, until the meat separates from the bones; then take it up, remove the bones, cut or chop the meat finely, and return it to the broth; add salt, pepper and Blue Ribbon herbs if liked. Let it boil up again and stiffen with corn meal to make a stiff mush, and cook it thoroughly, Put it in pans to solidify, and when cold, cut off in slices and fry in salt pork fat dripping, or sausage fat. Finely minced remnants of any kind of cold meats, with the gravy, can be utilized in the above manner, instead of the fresh meat. Creamed Ham—Make a white sauce of 2 tablespoons butter, 2 table- spoons flour, 1 cup milk, 1% teaspoon salt, and 14 teaspoon Blue Ribbon pepper. Add 1 cup minced cooked ham

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