Ham Toast. — ( Family Recipe.) — Mince the ham very small, put it into a saucepan with a whole raw egg and a little butter, pour in the warm but not hot broth by degrees, heat it gradually in the bain-marie, thicken it, and put upon the toasts. Cold minced chicken may be mixed with the ham. Season with pepper, but no salt. Or make Buttered Eggs, and stir into them plenty of grated ham before they are poured on the toasts. Ham Toast. — (Mrs. G. W. Earle.) — Eight ounces of minced ham, one teaspoonful of Harvey sauce and the same of Worcester, a teaspoonful of curry paste, a small piece of butter, a good tablespoonful of white sauce, and two tablespoonfuls of thick cream✪ Ham Toast. Mix all together, warm up and serve very hot. ( W orcester Sauce, which is known all over the world, and is, in my opinion, far too widely used, originated in an Oriental recipe brought from the East by the second Lord Sandys many years ago. Lord Sandys, on his return to Ombersley, his place near Worcester, happened to call at the druggists’, Lea and Perrin’s, and, as he was leaving the shop, said he chanced to have a recipe which might be useful to them. This, at any rate, is the story told of the origin of that celebrated Sauce by which Lea and Perrin and their descendants have made- enormous fortunes.) Kidney Toast. — This is strongly recommended by Wyvern* Take two uncooked sheep’s kidneys, and blanch them for one minute in scalding water. (This should invariably be done LL TOASTS AND SAVOURIES 5J4 before kidneys are cooked, in order to remove the strong taste inseparable from them.) Lift the kidneys out and dry them in a cloth. Make half a pint of strong gravy out of bones and scraps, add half an ounce of glaze, and stew the kidneys in it till they are tender, seasoning it with a teaspoonful of mixed sweet herbs, a saltspoonful of salt, and the same of mignonette pepper. Take the kidneys out, drain them, and pour the gravy through a fine strainer into a bowl. Cut up the kidneys, pound them to a paste with some butter, and pass through the hair sieve. When ready, skim any fat off the gravy. Melt a dessertspoonful of butter at the bottom of a medium-sized saucepan, stir into it a dessertspoonful and a half of flour✪ Kidney Toast ; when it is creamy add by degrees alternately a tablespoonful of the gravy and one of the kidney paste until all the paste is used. Flavour the puree with one dessertspoonful of Marsala, a teaspoonful of mushroom ketchup, one of anchovy vinegar, a few drops of cbili vinegar, and half a teaspoonful of red-currant jelly. Let all thicken properly by coming to the boil, and spread the puree on four toasts. Serve very hot. Cold cooked kidneys can be prepared in the same way, only they do not require stewing before they are cut up. The half-pint of brotb is, of course, essential. Game Toasts. — Prepare these exactly like Kidney Toast, only making the brotb with pounded game bones and scraps instead of meat trimmings. Many people -would omit the vinegar in the flavouring. In all Meat or Game Purees the mixture should be reduced till it is thick enough to rest upon the toasts and not to flow over into the dish.

AI-modernized reading of the original text

Ham Toast. — ( Family Recipe.) — Mince the ham very small, put it into a saucepan with a whole raw egg and a little butter, pour in the warm but not hot broth by degrees, heat it gradually in the bain-marie, thicken it, and put upon the toasts. Cold minced chicken may be mixed with the ham. Season with pepper, but no salt. Or make Buttered Eggs, and stir into them plenty of grated ham before they are poured on the toasts. Ham Toast. — (Mrs. G. W. Earle.) — Eight ounces of minced ham, one teaspoonful of Harvey sauce and the same of Worcester, a teaspoonful of curry paste, a small piece of butter, a good tablespoonful of white sauce, and two tablespoonfuls of thick cream. Mix all together, warm up and serve very hot. ( W orcester Sauce, which is known all over the world, and is, in my opinion, far too widely used, originated in an Oriental recipe brought from the East by the second Lord Sandys many years ago. Lord Sandys, on his return to Ombersley, his place near Worcester, happened to call at the druggists’, Lea and Perrin’s, and, as he was leaving the shop, said he chanced to have a recipe which might be useful to them. This, at any rate, is the story told of the origin of that celebrated Sauce by which Lea and Perrin and their descendants have made enormous fortunes.) Kidney Toast. — This is strongly recommended by Wyvern* Take two uncooked sheep’s kidneys, and blanch them for one minute in scalding water. (This should invariably be done 5J4 before kidneys are cooked, in order to remove the strong taste inseparable from them.) Lift the kidneys out and dry them in a cloth. Make half a pint of strong gravy out of bones and scraps, add half an ounce of glaze, and stew the kidneys in it till they are tender, seasoning it with a teaspoonful of mixed sweet herbs, a saltspoonful of salt, and the same of mignonette pepper. Take the kidneys out, drain them, and pour the gravy through a fine strainer into a bowl. Cut up the kidneys, pound them to a paste with some butter, and pass through the hair sieve. When ready, skim any fat off the gravy. Melt a dessertspoonful of butter at the bottom of a medium-sized saucepan, stir into it a dessertspoonful and a half of flour ; when it is creamy add by degrees alternately a tablespoonful of the gravy and one of the kidney paste until all the paste is used. Flavour the puree with one dessertspoonful of Marsala, a teaspoonful of mushroom ketchup, one of anchovy vinegar, a few drops of cbili vinegar, and half a teaspoonful of red-currant jelly. Let all thicken properly by coming to the boil, and spread the puree on four toasts. Serve very hot. Cold cooked kidneys can be prepared in the same way, only they do not require stewing before they are cut up. The half-pint of brotb is, of course, essential. Game Toasts. — Prepare these exactly like Kidney Toast, only making the brotb with pounded game bones and scraps instead of meat trimmings. Many people -would omit the vinegar in the flavouring. In all Meat or Game Purees the mixture should be reduced till it is thick enough to rest upon the toasts and not to flow over into the dish.

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Mrs. Roundell's Practical cookery book