Potted Ham

Ingredients

• Free the ham from gristle, and from the outside discoloured part
• Add two ounces of butter
• cayenne to taste
• white pepper to taste
• grated nutmeg to taste

Method

1. 1

   Pass the ham twice through a mincing machine.

2. 2

   Pound well in a mortar.

3. 3

   Add butter, cayenne, white pepper, and grated nutmeg to taste.

4. 4

   Press firmly into a pot, and cover with melted butter.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 2. The excerpt below is the record exactly as published.

Potted Ham. Free the ham from gristle, and from the outside dis- coloured part ; pass it twice through a mincing machine. A small quantity of the fat may be used, but almost all the ham should be lean. Pound well in a mortar. Add two ounces of butter, or more if there is a large quantity of ham, and cayenne, white pepper, and grated nutmeg to taste. Press firmly into a pot, and cover with butter that has been just allowed to melt. Ham Toast. Grated ham 2 tablespoonfuls. Eggs 3 Milk 3 tablespoonfuls. Cayenne pepper to taste. ^ Butter I oz. Beat the eggs with the milk. Add the pepper and the grated ham. Melt the butter in a small saucepan, pour in the ham and egg mixture. Stir till quite thick. Pile upon buttered toast and serve very hot. The remains of ham can also be grated and mixed with an omelet (page 157), or it may be used in making a II galantine (page 23), or a veal and ham pie (page 147), or mixed with chicken or veal, as the addition of ham is almost always an improvement to dishes made from white meat. Tongue. A tongue should be in pickle for about three weeks. If the time during which it is in pickle is too short, the tong'ue will not be cured in the middle, and if it is kept in pickle too long it will be hard and too salt. (For recipes for curing hams and tongues see page 204.) When the tongue is taken out of pickle it should be well washed, and put into a pan of cold water. It must be brought to the boil and simmered for several hours, till the tip of the tongue is rather ragged. It must then be taken out of the water, the skin must be removed, and the tongue skewered into the shape of a highly arched foot, and fastened securely on to a board with strong skewers or a large fork. This must be done while the tongue is quite hot, so that as it cools it may stiffen into its proper shape. Before it is sent to table the root must be trimmed, and a paper frill sewn on, not fastened with pins. A tongue may be glazed in the same manner as a ham. Remains of tongue may be used in the same way as remains of ham, or in Tongue Toast. Dry well the tip of a tongue. Grate it. Mix it with one ounce of butter, and cayenne to taste

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