Ham-and-Egg Toasts. — Chop finely some cold cooked Ham,
toast some slices of bread, and butter them. Spread the
Ham on the toast, and put them in the oven for three or
four minutes. Beat six eggs in a teacupful of milk, and add
a little pepper and salt. Put 2 table-spoonfuls of butter in
a saucepan, pour the beaten eggs in, and stir over the fire
till thick, but do not let them boil. Arrange the Ham and
toast on a dish, pour the eggs over, and serve at once.
Hams — con tinned.
Ham Fritters. — Finely mince about lib. of cold cooked Ham,
using lean and fat in equal proportions ; mix with it 1 break-
fast-cupful of breadcrumbs and two well-beaten eggs, season-
ing with white pepper. Cut a French roll into slices, and soak
it in beaten eggs and milk. Put a good-sized lump of
butter✪ Ham Fritters in a frying-pan, melt it, then put in the soaked slices,
and fry them until of a pule golden colour; drain them, spread
them on both sides with a thick layer of the minced Ham,
sift grated breadcrumb over them, and fry again in butter
to set the forcemeat. Drain the fritters, arrange them in a
group on a folded napkin or an ornamental dish-paper, with
small bunches of parsley here and there, and serve.
Ham cooked in Madeira Wine. — Select a Westmoreland or
Irish Ham, boil it in water for two hours, then drain it, take
off the skin, and put it into a saucepan with a few thin slices
of veal at the bottom ; put two or three carrots, onions, bay-
leaves, a few sprigs of parsley, and some spices in with
the Ham, pour in 1 pint of stock and 1 bottle of Madeira✪ Ham cooked in Madeira Wine, and
simmer for two-hours-and-a-half. When the Ham is done, take
it out, put it on a hot dish, and keep it hot in the oven while
the liquor is being reduced. Skim the fat off the liquor, and
boil till reduced to the consistency of Spanish sauce ; then pour
it over the Ham, and serve.
Ham cooked in Madeira Wine or Champagne. — Put a
Ham into a bowl of cold water, and let it soak for a day and
night ; take it out, drain, tie it up in a cloth, put it into a
steamer or a saucepan of boiling water, and half cook it. Take
it out, drain, put it into another saucepan, pour over 1 pint
of Madeira wine or champagne, and cook gently until done.
Put it on a dish, pour the liquor over, and serve hot with a
g'arnish of cooked vegetables.
Ham Omelets. — (1) Beat twelve eggs in a basin with a little
water, season with pepper and salt ; mince Jib. of lean Ham,
and mix with it a little Spanish sauce. Out of this preparation
Fig. 922. Ham Omelets
make four or five omelets, each one to be cooked separately
in boiling fat and sprinkled with the Ham before it is rolled.
Serve on a dish, and garnish with parsley (see Fig. 922).
(2) Beat up three eggs, mix with them 1 table-spoonful of
finely-chopped Ham, a little chopped parsley and shallot, and
season with salt and pepper to taste. Put some butter in an
omelet-pan, and when melted pour in the omelet and fry,
turning it to cook both sides equally. When done, put the
omelet on a hot dish, and serve.
Page 48 · 2 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-and-Egg Toasts. — Chop finely some cold cooked Ham, toast some slices of bread, and butter them. Spread the Ham on the toast, and put them in the oven for three or four minutes. Beat six eggs in a teacupful of milk, and add a little pepper and salt. Put 2 table-spoonfuls of butter in a saucepan, pour the beaten eggs in, and stir over the fire till thick, but do not let them boil. Arrange the Ham and toast on a dish, pour the eggs over, and serve at once.
[illustration: Hams — continued.]
Ham Fritters. — Finely mince about lib. of cold cooked Ham, using lean and fat in equal proportions ; mix with it 1 breakfast-cupful of breadcrumbs and two well-beaten eggs, seasoning with white pepper. Cut a French roll into slices, and soak it in beaten eggs and milk. Put a good-sized lump of butter in a frying-pan, melt it, then put in the soaked slices, and fry them until of a pule golden colour; drain them, spread them on both sides with a thick layer of the minced Ham, sift grated breadcrumb over them, and fry again in butter to set the forcemeat. Drain the fritters, arrange them in a group on a folded napkin or an ornamental dish-paper, with small bunches of parsley here and there, and serve.
Ham cooked in Madeira Wine. — Select a Westmoreland or Irish Ham, boil it in water for two hours, then drain it, take off the skin, and put it into a saucepan with a few thin slices of veal at the bottom ; put two or three carrots, onions, bayleaves, a few sprigs of parsley, and some spices in with the Ham, pour in 1 pint of stock and 1 bottle of Madeira, and simmer for two-hours-and-a-half. When the Ham is done, take it out, put it on a hot dish, and keep it hot in the oven while the liquor is being reduced. Skim the fat off the liquor, and boil till reduced to the consistency of Spanish sauce ; then pour it over the Ham, and serve.
Ham cooked in Madeira Wine or Champagne. — Put a
Ham into a bowl of cold water, and let it soak for a day and night ; take it out, drain, tie it up in a cloth, put it into a steamer or a saucepan of boiling water, and half cook it. Take it out, drain, put it into another saucepan, pour over 1 pint of Madeira wine or champagne, and cook gently until done. Put it on a dish, pour the liquor over, and serve hot with a g'arnish of cooked vegetables.
Ham Omelets. — (1) Beat twelve eggs in a basin with a little water, season with pepper and salt ; mince Jib. of lean Ham, and mix with it a little Spanish sauce. Out of this preparation
[illustration: Fig. 922. Ham Omelets]
make four or five omelets, each one to be cooked separately in boiling fat and sprinkled with the Ham before it is rolled. Serve on a dish, and garnish with parsley (see Fig. 922).
(2) Beat up three eggs, mix with them 1 table-spoonful of finely-chopped Ham, a little chopped parsley and shallot, and season with salt and pepper to taste. Put some butter in an omelet-pan, and when melted pour in the omelet and fry, turning it to cook both sides equally. When done, put the omelet on a hot dish, and serve.
Records on this page
Ham FrittersHam cooked in Madeira Wine