Ham Quenelles. — Out three or four slices of Ham into small
squares, put them in a stewpan with a minced onion and a
piece of butter, and fry, but without burning them. Pour
1 pint of milk over the bacon, place it over the fire until
boiling, then stir in gradually mashed potatoes and coarse
oatmeal✪ Ham Quenelles in equal quantities to make a stiff dough. Divide
the mixture into equal quantities with a table-spoon, leaving
the impression of the spoon on each, and dipping it in warmed
butter every time it is used. Lay the quenelles on a buttered
baking-dish, put them in a brisk oven, and bake until lightly
browned. When cooked, arrange them on a folded napkin
or an ornamental dish-paper on a hot dish, and serve.
Ham Relish. — (1) Put some pieces of Ham-fat into a frying-
pan with a few thin slices of mutton or veal, and fry them.
When browned, drain the pieces of meat from the fat and
put them on one side. Finely chop some cold cooked pota-
toes and cabbage, put them in the frying-pan with the fat,
and fry them. Put the vegetables at the bottom of a hot
dish, lay the slices of meat on the top, grate lemon-peel
over, garnish with fried parsley, and serve.
(2) Cut off some slices of cooked Ham, sprinkle over a
little cayenne, and broil them brown. Arrange them on a
dish, spread a little mixed mustard over them, squeeze over
a taste of lemon-juice✪ Ham Relish, and serve at once.
Ham Sandwiches. — (1) Cut off as many slices of bread from
a tin-loaf as are required, having them about |in. thick.
Take a sufficient quantity of butter to butter half the slices
of bread, and work into it made mustard in the proportion
of 1 teaspoonful of mustard to 2 teaspoonfuls of butter. Cut
some slices of Ham and trim them, then butter half the
slices of bread with the mixture of butter and mustard, and
butter the rest of the bread with plain butter ; take a slice
of bread-and-butter, cover it with a slice of Ham, place
For details respecting Culinary Processes, Utensils,
Hams — continued.
a slice of bread spread with the mixture of mustard and
butter on top of this, and press them together. When all
the sandwiches are made, pile up evenly one on top of the
other as many as can easily be cut through, trim the edges
even, removing the crust, and cut the sandwiches into oblong
pieces about 4Jin. long and l£in. broad. Cut some others
into squares, rounds, and triangles (see Fig. 923), lay a
napkin on a dish, and arrange the sandwiches neatly on it.
(2) Cut some very thin slices of bread from a tin loaf,
butter them, trim off the crust, and put some thin slices of
Ham on half of the slices, spread a little mustard over, lay
the remaining slices over, buttered side next the Ham, cut
them through into pieces 2^in. by ljin., arrange them on a
folded napkin on a dish, and serve.
(3) Put the yolks of two hard-boiled eggs into a mortar
with 6@z. of lean cooked Ham, pound them well, add a dust
of cayenne, 6oz. of butter, and a few drops of carmine✪ Ham Sandwiches to
colour. Prepare some small rolls with brioche-paste, open
them, fill them with the Ham mixture, pressing it through
a forcing or biscuit-bag, and they are ready for use.
Page 50 · 3 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 Quenelles. — Cut three or four slices of Ham into small squares, put them in a stewpan with a minced onion and a piece of butter, and fry, but without burning them. Pour 1 pint of milk over the ham, place it over the fire until boiling, then stir in gradually mashed potatoes and coarse oatmeal in equal quantities to make a stiff dough. Divide the mixture into equal quantities with a table-spoon, leaving the impression of the spoon on each, and dipping it in warmed butter every time it is used. Lay the quenelles on a buttered baking-dish, put them in a brisk oven, and bake until lightly browned. When cooked, arrange them on a folded napkin or an ornamental dish-paper on a hot dish, and serve.
Ham Relish. — (1) Put some pieces of Ham-fat into a fryingpan with a few thin slices of mutton or veal, and fry them. When browned, drain the pieces of meat from the fat and put them on one side. Finely chop some cold cooked potatoes and cabbage, put them in the frying-pan with the fat, and fry them. Put the vegetables at the bottom of a hot dish, lay the slices of meat on the top, grate lemon-peel over, garnish with fried parsley, and serve.
(2) Cut off some slices of cooked Ham, sprinkle over a little cayenne, and broil them brown. Arrange them on a dish, spread a little mixed mustard over them, squeeze over a taste of lemon-juice, and serve at once.
Ham Sandwiches. — (1) Cut off as many slices of bread from a tin-loaf as are required, having them about |in. thick. Take a sufficient quantity of butter to butter half the slices of bread, and work into it made mustard in the proportion of 1 teaspoonful of mustard to 2 teaspoonfuls of butter. Cut some slices of Ham and trim them, then butter half the slices of bread with the mixture of butter and mustard, and butter the rest of the bread with plain butter ; take a slice of bread-and-butter, cover it with a slice of Ham, place
For details respecting Culinary Processes, Utensils,
Hams — continued.
a slice of bread spread with the mixture of mustard and butter on top of this, and press them together. When all the sandwiches are made, pile up evenly one on top of the other as many as can easily be cut through, trim the edges even, removing the crust, and cut the sandwiches into oblong pieces about 4Jin. long and l£in. broad. Cut some others into squares, rounds, and triangles (see Fig. 923), lay a napkin on a dish, and arrange the sandwiches neatly on it.
(2) Cut some very thin slices of bread from a tin loaf, butter them, trim off the crust, and put some thin slices of Ham on half of the slices, spread a little mustard over, lay the remaining slices over, buttered side next the Ham, cut them through into pieces 2^in. by ljin., arrange them on a folded napkin on a dish, and serve.
(3) Put the yolks of two hard-boiled eggs into a mortar with 6@z. of lean cooked Ham, pound them well, add a dust of cayenne, 6oz. of butter, and a few drops of carmine to colour. Prepare some small rolls with brioche-paste, open them, fill them with the Ham mixture, pressing it through a forcing or biscuit-bag, and they are ready for use.
Records on this page
Ham QuenellesHam RelishHam Sandwiches