Ham Toasts
From The encyclopaedia of practical cookery, 1892
Serves 4
Multiple variations exist.
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 51. The excerpt below is the record exactly as published.
Ham Toasts. — (1) Finely mince some Ham, with a moderate quantity of its fat, mix with it loz. of butter, a few drops of Harvey’s sauce, and a little cream; season to taste with salt and pepper, and work it up into a paste with the broad, flat blade of a knife. Toast some squares of bread, trim off the crusts, butter them, and spread some of the mixture over each. Strew finely-minced parsley and grated bread- ices, <fcc., referred to, see under their special heads. 742 THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Hams — continued. crumbs oyer them, and put them in a brisk oven for a few minutes. Spread a folded napkin on a fancy dish-paper over a hot dish, arrange the toasts on it, and serve. (2) Put the required quantity of Ham into a mortar, pound well, mix in the yolks of eggs and cream to make it thick and rich, warm it in a pan over the fire, spread on slices of well-buttered toast, cut them into fingers, and serve on a napkin. (3) Put 4 table-spoonfuls of finely-minced, cooked Ham
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