Jambon Milanaise

Ingredients

• some six slices of either raw ham or breakfast bacon
• half a pint of cold boiled peas
• half a dozen cold boiled new potatoes

Method

1. 1

   Put the slices of ham or bacon into the bag and cook them.

2. 2

   Then take out and add the peas and the potatoes, the latter first thinly sliced, and cook in the ham fat till very hot.

3. 3

   Empty out gently onto a hot dish and pour over the peas half a pint of very hot well-seasoned tomato pulp or tomato catsup, whichever is preferred.

4. 4

   The peas and potatoes should be arranged as a border with the slices in the middle.

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 29. The excerpt below is the record exactly as published.

Jambon Milanaise. — Take some six slices of either raw ham or breakfast bacon, machine cut if possible, take also half a pint of cold boiled peas, and, if to hand, half a dozen cold boiled new potatoes

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