Remnants of Cold Ham, No. 2

Ingredients

• 1 pint of fine-chopped ham
• 2 eggs
• 2 tablespoonfuls bread crumbs
• 1/4 teaspoonful white pepper
• 6 thin slices from a small loaf of bread
• dip them in milk
• 2 eggs
• 1/2 tablespoonful lard or drippings

Method

1. 1

   Chop ham fine; mix with eggs, bread crumbs, and pepper.

2. 2

   Dip bread slices in milk, layer them, and let stand.

3. 3

   Dip each slice in beaten egg, then in bread crumbs, cover with ham mixture.

4. 4

   Fry in hot butter until light brown, then serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 236. The excerpt below is the record exactly as published.

Remnants of Gold Ham, No. 2. — Chop remnants of boiled ham very fine ; add to 1 pint of fine-chopped ham 2 eggs, 2 table- spoonfuls bread crumbs, Y4 teaspoonful white pepper ; then cut 6 thin slices from a small loaf of bread, dip them in milk, lay the slices over one another, let them stand 5 minutes. Beat up 2 eggs, dip each slice into the beaten egg, then in grated bread crumbs, and coyer with the ham mixture. Melt Y, tablespoonf ul lard or drippings i

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