Ham Cakes.— (1) Chop some cold Ham, using any dry pieces
with the fat, put it in a mortar, and pound until smooth ; then
pass it through a fine hair sieve. Also chop, pound, and
pass through the sieve an equal quantity of cooked beef.
Put the Ham and beef together in the mortar, seasoning to
taste with pepper and powdered mixed spices. Pour in
3 or 4 table-spoonfuls of clarified butter and pound the whole
again. Line a plain mould with white paper, fill it with the
mixture, pressing down well. Cover with another sheet of
paper, and put it into the oven. In about half-an-hour’s time
take the cake out of the oven and leave it until cold.
Before serving, stand the mould in hot water for a minute
or two, then wipe it. Turn the cake out on to a dish covered
with a fancy-edged dish-paper, and garnish with sprigs of
fresh parsley. It is better to make the cake the day before
it is wanted for serving.
(2) Put lib. of cooked Ham, one part fat to two parts
lean, in a mortar, and pound it to a smooth paste. Boil a
thick slice of bread✪ Ham Cakes in pint of milk, and beat it well
with the Ham, adding one beaten egg. When quite smooth,
turn the mixture into a mould, and bake. When set,
proceed as for No. 1.
Ham-and-Chicken Pie. — Trim off the skin of some cold
remains of chicken, and chop the meat finely ; mix with it
an equal quantity of finely-chopped lean Ham and a small
quantity of chopped shallot ; season the mixture with
moderate quantities of salt, pepper, and pounded mace, and
moisten with a few table-spoonfuls of white stock. Butter
a pie-dish, line the edges with puff paste✪ Ham-and-Chicken Pie, and put in the
mixture ; place a flat of puff paste on the top, trim it
round the edges, moisten and press them together, make a
small hole in the top, and bake in a moderate oven. When
cooked, pour a small quantity of hot cream through the
hole at the top of the pie, stand the pie-dish on a flat
dish, and serve hot or cold.
Ham-and-Chicken Polonies. — Finely mince lib. of Ham and
lib. of cooked chicken-flesh, mix them together with 3 table-
spoonfuls of chopped button-mushrooms and 2oz. of butter,
and mince the whole together for a few minutes, seasoning
to taste with pepper, salt, cayenne, and a small quantity of
ground cloves✪ Ham-and-Chicken Polonies. Dye some skins a bright red and fill them
with the mixture, tying them at the ends. Steam the
polonies for one hour, then take them out, and hang up
until cold.
For details respecting Culinary Processes, Utensils, Sauces, d-c., referred to, see under their special heads.
3 k 2
740
TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
K ams — continued.
H am cooked in Cider. — Soak a Ham over night in sufficient
cold water to entirely cover it ; the next morning trim it
neatly and put it in a saucepan over the fire with enough cold
water to cover. Add 1 pint of cider and 1 teacupful of
I rown suga✪ Ham cooked in Ciderr, cover the saucepan, and boil the Ham slowly
for four hours, or until the skin peels off easily. When
the Ham is cooked enough, take it out of the water, remove
the skin, and lay the Ham in a dripping-pan ; pour in
1 pint of cider, sprinkle the Ham plentifully with brown
sugar, and place it in a moderate oven to bake for one
hour, basting every fifteen minutes with the cider in the
pan. When the Ham is cooked, take it from the pan, free
the cider from grease, season it lightly with pepper, and use
as a sauce for the Ham, which may be served either hot
or cold.
Page 46 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Ham Cakes.— (1) Chop some cold Ham, using any dry pieces with the fat, put it in a mortar, and pound until smooth ; then pass it through a fine hair sieve. Also chop, pound, and pass through the sieve an equal quantity of cooked beef. Put the Ham and beef together in the mortar, seasoning to taste with pepper and powdered mixed spices. Pour in 3 or 4 table-spoonfuls of clarified butter and pound the whole again. Line a plain mould with white paper, fill it with the mixture, pressing down well. Cover with another sheet of paper, and put it into the oven. In about half-an-hour’s time take the cake out of the oven and leave it until cold.
Before serving, stand the mould in hot water for a minute or two, then wipe it. Turn the cake out on to a dish covered with a fancy-edged dish-paper, and garnish with sprigs of fresh parsley. It is better to make the cake the day before it is wanted for serving.
(2) Put lib. of cooked Ham, one part fat to two parts
lean, in a mortar, and pound it to a smooth paste. Boil a
thick slice of bread in pint of milk, and beat it well with the Ham, adding one beaten egg. When quite smooth, turn the mixture into a mould, and bake. When set,
proceed as for No. 1.
Ham-and-Chicken Pie. — Trim off the skin of some cold remains of chicken, and chop the meat finely ; mix with it an equal quantity of finely-chopped lean Ham and a small quantity of chopped shallot ; season the mixture with moderate quantities of salt, pepper, and pounded mace, and moisten with a few table-spoonfuls of white stock. Butter a pie-dish, line the edges with puff paste, and put in the mixture ; place a flat of puff paste on the top, trim it round the edges, moisten and press them together, make a small hole in the top, and bake in a moderate oven. When cooked, pour a small quantity of hot cream through the hole at the top of the pie, stand the pie-dish on a flat dish, and serve hot or cold.
Ham-and-Chicken Polonies. — Finely mince lib. of Ham and lib. of cooked chicken-flesh, mix them together with 3 tablespoonfuls of chopped button-mushrooms and 2oz. of butter, and mince the whole together for a few minutes, seasoning to taste with pepper, salt, cayenne, and a small quantity of ground cloves. Dye some skins a bright red and fill them with the mixture, tying them at the ends. Steam the polonies for one hour, then take them out, and hang up until cold.
For details respecting Culinary Processes, Utensils, Sauces, d-c., referred to, see under their special heads.
3 k 2
[illustration: Hams — continued.]
H am cooked in Cider. — Soak a Ham over night in sufficient cold water to entirely cover it ; the next morning trim it neatly and put it in a saucepan over the fire with enough cold water to cover. Add 1 pint of cider and 1 teacupful of I rown sugar, cover the saucepan, and boil the Ham slowly for four hours, or until the skin peels off easily. When the Ham is cooked enough, take it out of the water, remove the skin, and lay the Ham in a dripping-pan ; pour in 1 pint of cider, sprinkle the Ham plentifully with brown sugar, and place it in a moderate oven to bake for one hour, basting every fifteen minutes with the cider in the pan. When the Ham is cooked, take it from the pan, free the cider from grease, season it lightly with pepper, and use as a sauce for the Ham, which may be served either hot or cold.
Records on this page
Ham CakesHam-and-Chicken PieHam-and-Chicken PoloniesHam cooked in Cider