Ham Toast

Ingredients

• a slice of bread
• some cold ham
• one gherkin
• a little pepper
• a little salt

Method

1. 1

   Make a little white sauce, mince cold ham with gherkin, add pepper and salt, and mix.

2. 2

   Toast the bread, butter it, cut into squares, spread the mixture on it, and put into the oven to heat.

Nutrition per serving

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 92. The excerpt below is the record exactly as published.

a little salt and pepper over them. Poach carefully the number of eggs you require. On each croute put a slice of tomato, then an egg ; sprinlde a little fine chopped pars- ley over each, and serve very hot, with a thin tomato sauce round. Findon and Cheese Savoury. 1 Findon Haddock (raw), 2 oz. grated Cheese, 1 tablespoonful Cream, a little Mustard, and a pinch of Cayenne. Scrape the meat from the bone, and mix it with the other in- gredients. Cook this for a minute or two', then add a beat-up egg, and boil the mixture for another minute or so. Serve on hot but- tered toast.. Crabs or kippers may be done in this way. 94 TRIED FAVOURITES COOKERY BOOK. Green Onion Toast. Take 1 lb. green onions, trim away any withered! part.s, and cut up the green into half-inch lengths. Put these in a saucepan, with boiling water to barely cover; add ^ teaspoonful salt, and rather less of sugar ; also some powdered mint or sage. Cook gently for A- hour; then add the white of the onions cut in rings, and stew for ^ hour longer. Then stir in 4 oz. of .butter, a little ketchup, and any additional seasoning necessary, and serve on toast as aliove. Croustades Findon Haddock and Tomato. 6 croustades bread 1 inch thick. Make hole in centre, with smaller cutter to put mixture in (bread removed will do for crumbs), egg and bread-ciaimb these, and fry in boiling fat deep enough to cover them. For mixture take ^ oz. butter, and same of flour, ^ gill milk or fish sauce, 4 tablespoonfuls cooked fish, finely cut ; 2 tomatoes, peeled and out small, pepper and salt. Fill in mixture, place in oven to heat through, and serve very liot. Ham Croquettes. i lb. cooked Ham, i lb. cooked Potatoes, 2 hard-boiled Eggs, 1 yolk of Egg, 1 tablespoonful minced Parsley. Chop ham and eggs and mix with parsley ; add potatoes and seasoning. Add yolk of egg and mix thoroughlju Flour the hands well and form into small balls. Fry in boiling fat.- < Ham Toast. Make a little white sauce, mince some cold ham with one gherkin ; add a little pepper and salt, and mix all together. Toast a slice of bread

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