To Broil Ham
From The universal cookery book, 1887
Presented as published in 1887. 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
Method
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 19. The excerpt below is the record exactly as published.
To Broil Ham. Cut the ham about a third of an inch thick, and broil it very quickly over a brisk fire ; lay it on a hot dish, pepper it, and put on it a good lump of butter
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