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Ham Toast
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 356. The excerpt below is the record exactly as published.
Ham Toast. — ( Family Recipe.) — Mince the ham very small, put it into a saucepan with a whole raw egg and a little butter, pour in the warm but not hot broth by degrees, heat it gradually in the bain-marie, thicken it, and put upon the toasts. Cold minced chicken may be mixed with the ham. Season with pepper, but no salt. Or make Buttered Eggs, and stir into them plenty of grated ham before they are poured on the toasts. Ham Toast. — (Mrs. G. W. Earle.) — Eight ounces of minced ham, one teaspoonful of Harvey sauce and the same of Worcester, a teaspoonful of curry paste, a small piece of butter, a good tablespoonful of white sauce, and two tablespoonfuls of thick cream
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Cook this with the app: pantry check, scaling, and the assistant.