gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Ham Scollops
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for three persons.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 684. The excerpt below is the record exactly as published.
Ham Scollops. — Cut a poxmd of ham in scollops a quarter of an inch thick, three inches long, and two troad. Fry them in hot butter until lightly browned on each side, drain them from the fat, and put them on a hot dish. Pick the leaves from a sprig of young parsley, wash 20 it in two or three waters, chop it small, and put a table-spoonful into a saucepan, with thi-ee ounces of fresh outter, a little pepper and salt, and a table-spoonful of lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.