Ham and Potato Hash

Ingredients

• 1/2 lb. cooked ham
• 1/2 lb. cooked potatoes
• 1 oz. butter
• 1 oz. flour
• 1 gill milk or stock
• 1 tea-sp. made mustard
• Pepper
• 1 table - sp. chopped onion
• 1 tea - sp. chopped parsley

Method

1. 1

   Mince the ham and chop the potatoes.

2. 2

   Cook onion in butter, add flour and mustard, then milk or stock.

3. 3

   Mix in ham and potatoes, season, and heat through.

4. 4

   Serve garnished with parsley.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 411. The excerpt below is the record exactly as published.

1 oz. butter. A little flour. 1 oz. flour. Egg and bread-crumbs To Make the Mixture.— Chop the chicken and ham finely, removing all skin and pieces of sinew. Melt the butter in a small saucepan, add the flour, and mix with a wooden spoon until smooth. Then pour in the stock, and stir constantly until the R 258 COOKERY FOR EVERY HOUSEHOLD mixture thickens and draws away from the sides of the saucepan. Remove the pan from the fire, add the meat, parsley, mushrooms, and seasonings, and mix well. Then drop in the yolks of eggs and mix again. Turn the mixture on to a plate, smooth it over with a knife, and set aside to cool. To Shape the Cutlets. — When the mixture is cold and set, divide it into seven or eight equal-sized pieces. Take one piece at a time, put it on a slightly floured board, and form it with a knife, also dipped in flour, into a cutlet shape. Use as little flour as possible in the shaping, just sufficient to keep it from sticking to board and knife. Next egg and bread-crumb the cutlets and re-shape them with a dry knife, making them as smooth and neat as possible. If time permits allow them to stand a short time in order to dry before cooking. Then fry them in boiling fat to a golden brown colour, drain well, insert a small piece of spaghetti or fine macaroni in the end of each to imitate the bone of the cutlet, and dish them in a circle, one leaning against the other. Garnish with parsley. 1054. Cold Chicken Fritters Cooked chicken. I Seasoning. Egg and bread-crumbs. | Rolls of bacon. Cut the remains of cooked chicken into neat and convenient-sized pieces. Brush them over with beaten egg that has been seasoned with pepper and salt, and then toss them in fine bread-crumbs. Now fry the prepared pieces in plenty of boiling fat until a golden brown colour, and drain on kitchen paper. Serve the fritters piled up on a hot dish, and garnish with little rolls of bacon. Note. — The chicken may be made more tasty, by marinading it first in a mixture of oil and vinegar, &c. 1055. Ham Mince with Poached Eggs l lb. cooked ham. 1 cupful white sauce. J tea-sp. made mus- tard. Pepper. 1 tea - sp. tomato ketchup. Hot buttered toast. 4 or 5 poached eggs. Trim and mince the ham finely and heat it in the white sauce. Season with the mustard, pepper, and tomato ketchup, and simmer slowly for 10 minutes. Have ready 4 or 5 rounds of hot buttered toast, put some of the mince on the top of each, and keep them warm. Poach the eggs and lay them on the top of the mince. Serve very hot, garnished with parsley. Note. — Cooked tongue or a mixture of meats may be used in the same way. 1056. Ham and Potato Hash J lb. cooked ham. | lb. cooked potatoes. | oz. butter. \ oz. flour. 1 gill milk or stock. \ tea-sp. made mustard. Pepper. 1 table - sp. chopped onion. 1 tea - sp. chopped parsley

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