Ham and Eggs

Ingredients

• trim ham
• salt
• pepper

Method

1. 1

   Brown ham quickly on both sides.

2. 2

   Pour off ham fat and rinse salt from frying-pan.

3. 3

   Return fat and cook the eggs in it.

4. 4

   Place ham in center of a hot platter and put the eggs around.

Nutrition per serving

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 55. The excerpt below is the record exactly as published.

Ham and Egs^s. Trim ham and place in frying-pan; brown quickly on both sides, but do not let the fat burn. Ham must not be cooked enough to make it hard. Pour off the ham fat and rinse salt from frying-pan. Return fat and cook the eggs in it. Place the ham in the center of a hot platter, and put the eggs around, and garnish with parsley and small red radishes. PORK. 119 Boiled Ham. Soak ham overnight in cold water to cover. Wash well and trim. Put into ham boiler or kettle large enough to hold it, and cover with cold water. Heat to the boiling-point and cook slowly until tender. A cup of vinegar added to the water the last half hmir of the cooking is a great addition to the flavor, and it also tenders the meat and makes it cut nicely. L^t ham partially cool in the water in which it was boiled, then lift to a dripping-pan and remove outside skin and trim into shape : then sprinkle with cracker crumbs and sugar, and stick with cloves. Bake in slow oven about forty-five minutes, until well browned. Serve hot with a champagne sauce. Fried Pig's Feet. Split the feet, and sprinkle with salt and pepper

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