Ham Butter (Beurre au Jambon)

Ingredients

• 2 oz. cooked ham
• 2 oz. butter
• | 1 table-sp. cream or 1
• | Cayenne
• | hard-boiled yolk

Method

1. 1

   Chop the ham very finely or put it through the mincing machine.

2. 2

   Pound it in a mortar with the other ingredients and rub it through a hair sieve.

3. 3

   Used for various hors d’oeuvres and savouries.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 306. The excerpt below is the record exactly as published.

Ham Butter (Beurre au Jambon) 2 oz. cooked ham. | 1 table-sp. cream or 1 2 oz. butter. Cayenne. | hard-boiled yolk. Chop the ham very finely or put it through the mincing machine. Pound it in a mortar with the other ingredients and rub it through a hair sieve. Used for various hors d’ oeuvres and savouries. 767. Horse-radish Butter 1 stick horse-radish. I 1 tea-sp. chilli vinegar. 2 or 3 oz. butter. I Cayenne. Lemon juice. Clean and scrape the horse-radish and grate the white part of the stick. Pound in a mortar with 769. Lobster Spawn Butter Lobster spawn. Butter. Seasoning. Sometimes lobster spawn can be bought without buying the whole lobster. If taken from a live lobster, cook it in salted water until a bright red colour. Then drain and dry it thoroughly. Pound in a mortar with a double proportion of butter, season to taste, and rub through a hair sieve. 770. Maitre d’Hotel Butter 1 oz. butter. 1 tea-sp. chopped parsley. 1 tea-sp. lemon juice. Put all the ingredients on to a plate, and with a knife work them well together, to form a neat pat. Stand the plate slightly on end, that the lemon juice may run out of the butter again, and set in a cool place or on ice until wanted. The parsley should be very green and very finely chopped to make this butter look well. 771. Shrimp Butter 2 to 3 oz. butter. 1 gill picked shrimps or shrimp remains. 1 tea-sp. anchovy es- sence. Cayenne,

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