Ham Cakes

Ingredients

• ½ lb. of cold Ham
• ½ lb. of cooked beef
• 3 or 4 tablespoonfuls of clarified butter
• a thick slice of bread
• 1 pint of milk
• seasoning to taste with pepper
• seasoning to taste with powdered mixed spices

Method

1. 1

   Pound ham and beef until smooth.

2. 2

   Boil bread in milk, mix with meat, and add egg.

3. 3

   Fill a mould and bake.

4. 4

   Serve cold after standing in hot water.

Nutrition per serving

Estimated from matched ingredients across 3 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.

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. It is now ready for use, either as a border (put into a buttered border mould and steamed for three hours) or used in game pies or for quenelles. Fried Ham.— (1) Cut off a thick slice of Ham, put it in a saucepan over the fire with enough cold water to cover, and let the water come to the boil. Pour it off, put the Ham over the fire, and fry slowly until it is brown on both Hams — continued. sides. Then season with pepper and serve. Eggs are usually served with fried Ham (see Fig. 921). They can be fried in the same pan, or separately, in enough fat to prevent burning, seasoned with salt and pepper, and set round the dish and over the Ham. Fig. 921. Fried Ham with Eggs. (2) Cut the Ham into thin slices, trim off the outsides, make two or three incisions round the edges of the fat, and fry it in a frying-pan over a clear fire till the fat is crisp. Put it on a hot dish, garnish with croutons of bread fried in the Ham fat, and serve. Frizzled Ham. — Cut lib. of fat Ham into as thin slices as possible. Put a frying-pan over the fire, and let it get smoking hot ; then put in the slices of Ham, and fry for two or three minutes. Next dust them with dry flour, and cook until the flour is brown. While the flour is browning, mix 1 table-spoonful each of dry mustard and vinegar together. When the flour is brown, add the mustard and vinegar, and enough boiling water to cover the Ham. Boil gently for a moment, and serve. Eggs may be cooked with the Ham in place of the flour and water. Ham Cakes.— (1) Chop some cold Ham, using any dry pieces with the fat, put it in a mortar, and pound until smooth ; then pass it through a fine hair sieve. Also chop, pound, and pass through the sieve an equal quantity of cooked beef. Put the Ham and beef together in the mortar, seasoning to taste with pepper and powdered mixed spices. Pour in 3 or 4 table-spoonfuls of clarified butter and pound the whole again. Line a plain mould with white paper, fill it with the mixture, pressing down well. Cover with another sheet of paper, and put it into the oven. In about half-an-hour’s time take the cake out of the oven and leave it until cold. Before serving, stand the mould in hot water for a minute or two, then wipe it. Turn the cake out on to a dish covered with a fancy-edged dish-paper, and garnish with sprigs of fresh parsley. It is better to make the cake the day before it is wanted for serving. (2) Put lib. of cooked Ham, one part fat to two parts lean, in a mortar, and pound it to a smooth paste. Boil a thick slice of bread

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