Forcemeat of Ham

Ingredients

• 2 lb. of cooked lean Ham
• 1 pint of milk
• 1 tablespoonful of made mustard
• 1 teaspoonful of salt
• the yolks of four eggs
• ½ pint of brown sauce
• a little cayenne

Method

1. 1

   Finely chop the ham and pound it in a mortar.

2. 2

   Boil the breadcrumbs in milk until smooth, then add cayenne, brown sauce, mustard, and salt.

3. 3

   Cool and mix with the egg yolks.

4. 4

   Use as a border or in game pies.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 45. The excerpt below is the record exactly as published.

Forcemeat of Ham. — Finely chop 21b. of cooked lean Ham, put it in a mortar, and pound well. Turn lib. of bread- crumbs and 1 pint of milk into a saucepan, place it over a slow fire, and boil the contents until the crumbs are smooth and soft ; add a little cayenne, J pint of brown sauce, 1 table-spoonful of made mustard, and 1 teaspoonful of salt. Put it on one side to cool, and then make it into a mass with the yolks of four eggs

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