Ham Toasts

Ingredients

• 2 tablespoonfuls of cream
• 2 tablespoonfuls of ham
• 1 tablespoonful of bread crumbs
• 1 teaspoonful of chopped parsley
• 1 anchovy
• 1 tablespoonful of fried crumbs
• 5 pieces of toasted bread

Method

1. 1

   Take of cooked ham finely minced two tablespoonfuls, one of bread crumbs, two of cream, a little chopped parsley, and a little pepper and dry mustard, one anchovy chopped fine; put all into a saucepan and heat thoroughly.

2. 2

   Serve on squares of hot buttered toast, with fried bread crumbs on the top.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 12. The excerpt below is the record exactly as published.

1 teaspoonful of iiuced parsley; a few drops of lemon juice; 5 squares of r.-ied bread or toast. Boil two marrow bones, and wben tbey are suffici- mtly cooked, take out tbe marrow and place on small iquares of bot buttered toast ; sprinkle chopped )yarsley and a squeeze of lemon juice on eacb. Serve ^eery bot. Egg and Ham Toasts. For Four Persons. — 5 rounds of fried bread ; 2 ozs. of uiam ; 1 gill of cream ; 5 eggs ; 1 spoonful of chopped warsley ; 1 teaspoonful of lemon juice. Fry some rounds of bread sufficiently large to bold u poacbed egg. Before frying, mark tbem ligbtly nvitb a cutter about an incb from tbe edge all tbe way r.’ound. Tbe bread must be an incb in tbickness. VWben fried, run a knife round tbe mark and take D3ut tbe middle ; care must be taken so as to leave aibout balf an incb tbickness at tbe bottom. Fill up L:be space witb finely chopped bam moistened with le.cream ; add chopped parsley, a little lemon juice and ciayenne. Place a poacbed egg on tbe top of tbe cmixture and serve very bot. 26 SAVOURIES AND SWEETS. Boiled or Stewed Cheese. Foa Six Persons.— 4 ozs. of Cheshire cheese ; 2 eggs ; 1 dessertspoonful of cream ; 1 oz. of butter ; a little salt. Scrape four ounces of CLesliire cheese, add the yolks of two eggs well beaten, a dessertspoonful of cream and a little butter ; put it into a saucepan and set it on the fire for ten minutes, stirring the whole time. Serve on a hot-water dish. Ham Toasts. For Four Persons. — 2 tablespoonfuls of cream ; 2 table- spoonfuls of ham ; 1 tablespoonful of bread crumbs ; 1 tea- spnoriful of chopped parsley ; 1 anchovy ; 1 tablespoonful of fried crumbs ; 5 pieces of toasted bread

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