Ham Toast (Alternate)

Ingredients

• ham
• one or two well beaten eggs
• a little mustard
• butter
• two tablespoons cream

Method

1. 1

   Grind ham, mix with beaten eggs, mustard, butter, and cream.

2. 2

   Heat and serve thick on buttered toast dipped in hot water.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 17. The excerpt below is the record exactly as published.

butter, strained into the liquid. — Columbia (Tenn.) Cook Book. Hollandaise Sauce. — Cream one-half cup butter, add yolks two eggs and beat well, then add the juice of half a lemon, one saltspoon salt, and a few grains of cayenne. Just before serving add slowly one-third cup of boiling water and cook over hot water slightly thick. This sauce, if well made, is particularly nice to serve with fish. Onion Sauce. — Put six sliced onions in a saucepan with three tablespoons of butter, one teaspoon salt, same of sugar, half teaspoon ground pepper; cook slowly till it thickens to a pulp, stirring constantly. Then add one pint of milk, thick- ened with one tablespoon of flour. Boil till thick, strain through a coarse sieve and serve. HOW WE COOK IN TENNESSEE. 31 Horseradish Sauce. — Mix together one teaspoon mustard, half cup vinegar, a heaping tablespoon of sugar, one cup grated horseradish and a little salt. Brown Sauce for Meats. — Put a tablespoon of butter in a fryingpan and slice an onion into it. When it browns, add teacup hot water, tablespoon Worcester sauce and juice of a lemon, salt and pepper to taste. Serve with croquettes. Brown Sauce. — Slice a large onion and fry in butter till brown, then cover the onion with rich brown gravy which is left from roast beef, add mustard, salt and pepper, and if you like, a tablespoonful of Worcester sauce; let this boil up, and if too thick, thin it with a little stock or gravy, or even a little hot water with butter. Pour this when done through a fine sieve. Of course a larger quantity can be prepared at once than is mentioned here. — White House Cook Book. Lemon Pecan Sauce for Meat. — Boil eight cloves in one cup of stock ten minutes. Remove cloves and cool stock. Mix part of stock with two level tablespoons of flour until smooth. Put the yolks of two eggs in a small pan and beat until creamy. Add all the stock, one teaspoon of salt and one saltspoon of pepper, two tablespoons of lemon juice and cook, stirring con- stantly until of the consistency of custard; or a double boiler may be used. Remove from the fire and add one-quarter cup of pecans. Bechamel Sauce. — Put three tablespoonfuls of butter in a saucepan; add three tablespoonfuls of sifted flour, quarter of a teaspoonful of nutmeg, ten pepper-corns, a teaspoonful of salt; beat all well together; then add to this three slices of onion, two slices of carrot, two sprigs of parsley, two of thyme, a bay leaf and half a dozen mushrooms cut up. Moisten the whole with a pint of stock or water and a cup of sweet cream. Set it on the stove and cook slowly for half of an hour, watching closely that it does not burn; then strain through a sieve. Most excellent with roast veal, meats and fish. — St. Charles Hotel, New Orleans. 32 HOW WE COOK IN TENNESSEE. MEATS. "I pray you, 0 excellent wife ! cumber not yourself and me to get a curiously rich dinner for this man and woman who have just alighted at our gate * * * These things, if they are desirous of them, they can get for a few shillings at any vil- lage inn; but rather let that stranger see, if he will, in your looks, accents, and behavior, your heart and earnestness, your thought and will, that which he cannot buy at any price in any city, and which he may travel miles and dine sparely and sleep hardly to behold. ' ' — Emerson. Meats should be put in boiling water to set the juices. Cold water should only be used for corned meats and soups. Ham should boil twenty minutes to the pound, corned beef twenty minutes, mutton about fifteen minutes. Should the meat be tough add a little vinegar to the water. CARVING MEATS. Meats, as a rule, should be carved in thin slices so as to in- clude lean and fat, and always, when practicable, across the grain. GARNISHES. These are very necessary in ornamenting all dishes, as they make them more appetizing and more attractive. For sardines, raw oysters, boiled fowl, turkey, fish, roast veal, steaks, salads, use lemon slices cut very. thin. For cold meats, salads, poultry, steaks, fish, chops and cut- lets, use parsley and celery tops, or lettuce can be used with a very pleasing effect. For cold corned beef sliced, gherkins or large pickles cut crosswise. nOW WE COOK IN TENNESSEE. 33 Watercresses may be used for fowls. For scalloped oysters use parsley, celery tops or lettuce. Cold ham sliced thin, cold hard boiled eggs sliced; cut in fancy shapes, different colored vegetables are used around almost any dish of meat or fish. Balls made of boiled rice, with a little jelly on each, are very attractive around a plate of cold meat. On a roast of sirloin of beef use potato croquettes or Saratoga chips. To Boil a Ham. — Put on ham boiler half full water, put the ham in, skin side up. Time the ham when the water begins to boil; keep the pot boiling constantly for four hours if it is a ten or twelve pound ham. If water boils out, add more boiling water from tea kettle. Skin the ham while hot, cover it over with brown sugar and bake till a light brown — about half hour. Never cut ham until it is cold. — Mrs. H. R. Lancaster. Boiled Ham. — While ham is boiling add one cup molasses and one tablespoon black pepper. When it is done, remove the skin, and spread on a paste made of one egg, two table- spoons sugar, half teaspoon mustard, salt and pepper; stick a few cloves about in it, put in oven and bake brown, about half hour. — Mrs. I. B. Tigrett. Ham Balls. — Chop cold ham very fine, add an egg for each person and a little flour; beat well together and make in balls and fry in butter. — Mrs. Eebecca Tucker. Fried Ham. — Take slices of ham, throw them in boiling water for a few minutes, wipe them off ; put in a hot frying pan, and let brown nicely ; lay the slices on a dish ; pour into the gravy half teacup new milk and some pepper ; boil up and serve. Ham Toast. — Take a quarter of a pound of lean ham chopped fine, the yolks of three eggs well beaten, quarter of a pound of butter, two tablespoonfuls of cream, and a little red pepper; stir this over the fire until it thickens, and then spread on hot toast. — Gulf City Cook Book. 34 HOAY "WE COOK IX TEXXESSEE. Ham Toast. — Grind ham, add one or two well beaten eggs, a little mustard and butter, two tablespoons cream

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