Devilled Ham Biscuits
From Fifty dinners, 1895
Keep all components very hot before serving.
Presented as published in 1895. 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 Fifty dinners (1895) by A. R. Kenney-Herbert, page 39. The excerpt below is the record exactly as published.
four round water biscuits and prepare them in the manner given in Menu ii. Have ready a mince of ham thickly moistened with brown sauce, 6. Devilled calculating one dessert-spoonful for each ham. biscuit, and make a gill and a half of thick savoury custard (page 30). Keep the three things very hot. At the moment required, lay the biscuits carefully on a very hot dish, spread the minced ham over them, mask each with the savoury custard, and sprinkle over the surfaces a garnish of finely grated Parmesan
Cook this with the app: pantry check, scaling, and the assistant.