Potted Ham
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Potted ham is a popular dish for breakfast and luncheon.
Presented as published in 1880. 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
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As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 101. The excerpt below is the record exactly as published.
potted ham, only very hot. It is an excellent dish to be served at breakfast, lunch, or supper, and it is also often used to make sandwiches. There are many restaurants now open in London, especially those known as the Bodega, where a variety of sand- wiches are served for luncheon. Of all the sandwiches thus met with, devilled ham are the most popular. The devilled ham is simply spread between two thin slices of bread, or the sandwiches can be made with thin toast. As a ride it is sufficiently rich in itself not to require the addition of butter, but a very slight layer of butter over the bread is still a decided improvement. Devilled ham can also be served hot on toast after dinner, as a substitute for anchovy on toast, or caviare on toast. When it is served this way the devilled ham should first be heated by being placed in the oven for a short time, and the toast should not be buttered too thickly, as the ham itself is somewhat rich. The hot mixture should be spread on the toast, which must then be cut into “fingers,” about three inches long and an inch wide. Devilled ham is sold in pots, and will keep good for a long time, even after the pot has been opened, owing to the spices and pepper which it contains. HAM, POTTED. — Potted ham is one of the most popular of all potted meats, and it is a standing dish for both break- fast and luncheon. Potted ham, like devilled ham, makes excellent sand- wiches, and can be spread between two thin layers of bread, or the bread may be slightly buttered
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