Ham Cakes

Ingredients

• four potatoes of medium size
• one cupful of fine-chopped ham
• three table-spoonfuls of butter
• one-fourth of a teaspoonful of pepper

Method

1. 1

   Peel and boil the potatoes, then mash until fine and light.

2. 2

   Mix in ham, pepper, and one tablespoon of butter.

3. 3

   Shape into thin cakes.

4. 4

   Fry in remaining butter until browned on both sides.

5. 5

   Serve warm.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 148. The excerpt below is the record exactly as published.

three table-spoonfuls of butter, and cook for twenty minutes longer. Meanwhile cut the meat into small slices, and season with salt and pepper. Put three table-spoonfuls of but- ter into the frying-pan; and when it is melted, put in VARIOUS MODES OF COOKING MEAT. 283 half an onion, cut into thin slices. Cook slowly until the onion turns a light brown ; then add two table-spoon- fuls of flour, and stir until the butter and flour are a dark brown. Add two cupfuls and a half of stock, and boil gently for five minutes. Season with salt and pepper, and strain upon the meat. Cook the dish for twelve minutes; then pour into the centre of a warm platter, and heap the rice around it. Serve at once. * Mt.-Desert Stew. Put into a stew-pan a can of tomatoes, a table-spoonful of cracker crumbs, a teaspoonful of salt, one-eighth of a teaspoonful of pepper, and a piece of onion the size of a quarter of a dollar, and simmer for twenty minutes ; then add a table-spoonful of butter and three or four well-beaten eggs. Cook a minute longer, stirring all the while, and serve immediately. This is a nice stew to serve with plain boiled macaroni, boiled rice, or toast. * Ham Cakes. There will be required for these cakes four potatoes of medium size, one cupful of fine-chopped ham (the dry bits that cling to the bones will answer), three table- spoonfuls of butter, and one-fourth of a teaspoonful of pepper

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