Deviled Boiled Ham

Ingredients

• two slices of cold boiled ham
• a table-spoonful of dry mustard
• one of water
• one of lemon juice

Method

1. 1

   Sprinkle ham lightly with cayenne.

2. 2

   Mix mustard, water, and lemon juice.

3. 3

   Broil ham for six minutes, then spread mustard mixture over it.

4. 4

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 148. The excerpt below is the record exactly as published.

e table-spoonful of dry mustard, one of vinegar, 284 MISS PARLOA'S KITCHEN COMPANION. two of melted butter, a quarter of a teaspoonful of cay- enne, and a slight dredging of flour. Mix all the ingredients except the ham and flour, and spread the mixture on both sides of the slices of meat (there should be two thin slices). Sprinkle the ham with flour, and broil it over clear coals for seven or eight minutes. Serve immediately on a warm dish. Here is another receipt: The materials used are a pound of cold boiled ham, cut in thin slices, three tea- spoonfuls of dry mustard, half a teaspoonful of salt, one-quarter of a teaspoonful of cayenne, three table- spoonfuls of milk, three table-spoonfuls of melted butter and half a cupful of powdered and sifted bread crumbs. Mix the mustard, cayenne, salt, and milk, and spread a thin layer of this paste over one side of each slice of ham. Roll up the slices in a rather loose manner, and fasten them with small skewers ; or, if you have no skewers, use wooden toothpicks. When all the slices have been rolled up and fastened, roll them in melted butter and then in bread crumbs. Put into a baking-pan, and cook in a very hot oven for eight minutes. Remove the skewers, and serve the meat on thin strips of toast. Deviled ham prepared by either of these rules is very nice for breakfast, luncheon, or tea. Following the sec- ond mode gives the more delicate dish, but gentlemen are fond of ham cooked by the first receipt. Deviled Boiled Ham. This is a savory dish for luncheon or tea. Cut two slices of cold boiled ham about one-third of an inch thick, and sprinkle very lightly with cayenne. Mix a table- spoonful of dry mustard, one of water, and one of lemon juice

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