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Ham Collops a la Maitre d’Hotel
From The encyclopaedia of practical cookery, 1892
Serves 2
Great for breakfast, can be dusted with cayenne.
Presented as published in 1892. 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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 47. The excerpt below is the record exactly as published.
Ham Collops a la Maltre d’Hotel. — Cut a little Ham into collops about Jin. in thickness ; put some butter in a frying-pan, and when melted, put in the collops and fry them on both sides. When done, drain them and put them on a hot dish. Melt some maitre-d’hotel butter, mix with it a little salt
Cook this with the app: pantry check, scaling, and the assistant.