Ham Butter
From Salads, sandwiches, and savouries, 1901
Rub with more fresh butter before use.
Presented as published in 1901. 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 Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 11. The excerpt below is the record exactly as published.
ham butter for chicken, game, &c. This last is made by mincing or grating any remains of cold cooked ham, carefully removing all skin, gristle, or outside pieces ; to each pint of this mince add a teaspoonful of made mustard, a dust of cayenne, and, if the ham be very lean, a tablespoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.