Ham Sandwiches

Ingredients

• 2 cups finely chopped ham
• 1 cucumber pickle
• 2 teaspoons made mustard
• 2 tablespoons butter
• £ teaspoon pepper

Method

1. 1

   Chop ham finely, mix with butter and seasonings, and spread between slices of crustless bread.

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 41. The excerpt below is the record exactly as published.

Ham Sandwiches Ham Salad Sausage Salad Pork Salad Cro- EVERY cook book has at least a few recipes tell- ing what to do with cold beef, lamb, veal and poultry. Pork left-overs are left to the imag- ination of the perplexed cook, and the result is gener- ally cold pork till the end of the chapter. There are all sorts of agreeable methods for using this meat. Cold pork is, in the esteem of some persons, better than when hot. Serve it in neatly cut slices for tea or luncheon at the second meal, then take stock of the remains and look to the future. Roast pork bones make an excellent brown stock, almost as rich as that from roast beef. Trim the scraps from the bones and consign them to the soup kettle. Cut with a keen knife all the fat from meat that is not to be served cold. This fat rendered down makes an excel- lent dripping to saute potatoes. Chop it, set in a covered jar in the oven and allow it to melt. Strain and set away in the refrigerator. 126 Left-Overs The tender white meat of pork makes a salad which tastes very much like chicken. Sometimes if one has a few bits of chicken left over they may be combined with the pork, cut in neat cubes, and the fraud can scarcely be detected. Pork makes excellent croquettes or is good sliced and reheated in a cup of its brown gravy. It may be minced, enriched by a few spoons of gravy and poured on toast for a break- fast dish. Cold ham has a multitude of uses. A few scraps may be converted into a delicious sandwich or give an excellent flavor to a salad or egg dish. . Even cold sausage has its uses, while a slice or two of cold broiled bacon put through a meat chopper and added to croquette mixtures provides an agreeable seasoning. MINCED HAM ON TOAST Toast several slices of stale bread. Butter and spread lightly with mustard, then over that put a thin layer of minced ham seasoned with a dash of cayenne. On top put a delicate grating of cheese. Set in a hot oven and let the cheese dissolve. Serve hot for luncheon or tea. HAM GRIDDLECAKES 1 cup minced ham 2 cups stale bread crumbs 2 eggs Pepper i cup scalded milk Mix the ham and crumbs with the milk and well- beaten eggs. Drop by spoonfuls on a hot buttered griddle. HAM BALLS Mince remains of lean ham, mix with an equal quantity of mashed potatoes. Mold into small flat cakes, roll in flour and brown in a spider with slices of salt pork tried out. Made Palatable 127 HAM TOAST 2 cups cold ham 2 eggs i cup cream I teaspoon mustard Pepper Chop very fine the cold ham, add the well-beaten eggs, cream, a little pepper and mustard. Heat this mixture till almost at the boiling point and spread on slices of buttered toast. SHREDDED HAM \ tablespoon butter 5 tablespoons currant jelly Dash cayenne 4 tablespoons sherry 1 cup cold ham Cut the ham into narrow strips. Put the butter and currant jelly in a saucepan. As soon as they are melted, add the cayenne, wine and ham and simmer five minutes. HAM CANAPES 1 cup finely-chopped ham 2 tablespoons cream Dust paprika 2 tablespoons grated cheese 6 slices bread Cut the bread in one-half-inch slices, fry in melted butter and set in the oven to keep warm while you prepare the ham. Add the ham and seasoning to the cream, put a heaping spoonful on each slice of toast, sprinkle with grated cheese and set in a hot oven to brown. 128 Left-Overs ROYAL SCALLOP £ cup cold ham \ cup cold chicken \ cup smoked tongue 8 hard-boiled eggs 3 tablespoons butter 3 tablespoons flour i teaspoon salt \ teaspoon pepper 2 cups milk Chop the meat and eggs fine. Make a white sauce from the flour, butter, milk and seasonings. Butter a number of ramekin dishes and into each one put a spoonful of the sauce, then a spoonful of the chopped ingredients. Cover with a spoonful of sauce and scatter with buttered bread crumbs. Bake till the crumbs are brown. HAM AND POTATO PIE 1 cup cream sauce 2 cups cold potato \\ cups cold chopped ham \ cup dried bread crumbs Chop the ham coarsely and cut the potatoes into dice. Butter a vegetable dish, put in a layer of cold potato, then a layer of ham and pour over it half a cup of cream sauce. Cover with another layer of potato and ham. Pour in the remainder of the sauce and cover with the buttered crumbs. Bake twenty minutes. BLOCK ISLAND CROQUETTES 1 cup minced ham i cup stale bread crumbs 2 cups chopped cold potatoes I tablespoon butter i egg Made Palatable 129 Mix the ham, crumbs and potatoes with the butter and egg, make into small balls, flour, egg, crumb and fry in hot fat. PORK CUTLETS 2 cups chopped cold pork 2 eggs £ cup cracker crumbs I teaspoon chopped parsley I teaspoon minced onion I tablespoon cream Pepper and salt Beat the eggs thoroughly, mix with the cream, stir in the chopped pork, cracker crumbs, onion, pars- ley and seasoning. Form into cutlet shaped cro- quettes, roll in flour, egg and crumbs. At the small end of the croquette stick in a few inches of macaroni. Fry in deep fat and serve with tomato sauce. SCOTCH EGGS 1 cup chopped ham 7 eggs $ cup stale bread crumbs i cup milk i teaspoon mustard Paprika and salt Boil six eggs hard, cook the bread crumbs in the milk till it forms a paste. Stir in the ham, seasonings and one well-beaten egg. Mix well. Remove the hard-boiled eggs from the shells, wipe them dry and wrap each in the ham and crumb mixture. Roll in beaten egg and crumbs and fry in deep fat like cro- quettes. Cut each one in half lengthwise and serve hot on a nest of parsley. 130 Left-Overs HAM AND POTATO CROQUETTES \ beaten egg 1 cup mashed potato $ cup chopped ham Warm the cold mashed potato in a double boiler and mix it with egg, take a tablespoonful in your hand and pat it out till it is the size and thickness of a large cooky. In the center put a teaspoonful of chopped ham. Fold it into the heart of the potato and roll it in a ball. Dip in flour, egg and crumbs and fry in deep hot fat. HAM CECILS 1 cup chopped ham 1 egg 1 teaspoon flour Dash pepper Chop boiled ham very fine, add one beaten egg, stir in the flour and pepper. Beat all together. Make into small balls, egg, roll in- bread crumbs, then fry in hot fat. — Mrs. Frank Stewart. HAM SANDWICHES 2 cups finely chopped ham 1 cucumber pickle 2 teaspoons made mustard 2 tablespoons butter £ teaspoon pepper

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