Cassell's dictionary of cookery

Mecklenburg it is usual, after boiling the ham and removing the skin, to sprinkle over it bread-crumbs, browned and seasoned with powdered cinnamon, powdered cloves, and a morsel of sugar. The proportions are regulated by taste as well as by the strength of the spices. I Generally speaking, two cloves, half an inch of ' cinnamon, and a large lump of sugar would be considered sufficient for a moderate-sized ham. Ham Smoked at Home.— When there is no chimney which can be used for the purpose, hams may be smoked as follows : — Fill an old cask, open at both ends, with oak sawdust. Fasten a stick across the top, on which the hams should be hung, and bury in the middle of the sawdust a bar of red-hot iron. Cover the cask, to keep in the smoke, and let the heat be as equal as possible, or the ham will be spoilt. The length of time required will depend upon the size of the ham. A large one should remain four days. Ham Toast. — Take three ounces of lean ham. Chop it very small, and mix it with the beaten yolk of an egg. Put an ounce of butter into a saucepan, and, when it is melted, stir in the ham and egg, season with cayenne, and, when the mixture is quite hot, spread it upon a slice of hot buttered toast. Serve at once. , Time, three or four minutes to heat the ham, &c. Sufficient for one person. Probable cost, 6d. Ham and Chicken Patties.— Line as many small patty-pans as you require with puff-paste. Lay a crust of bread in each, put on the lid, brush over with well-beaten egg, and bake them in a quick oven, untU delicately browned. While they are baking, take some ham and chicken, previously finely minced, and freed from sinew and skin. Of this, two-thirds should be chicken, and one-third ham. Flavour nicely with grated lemon-rind, salt, and cayenne. Put the meat into a saucepan, with good gra-\y sufficient to moisten it, squeeze over it a few drops of lemon-juice, and when the patties are sufficiently baked, cut out the top, remove the bread, put in a little of the mince, place the lid over it, and serve, piled on a hot napkin, and garnished according to taste. Time, a quarter of an hour to bake. Probable cost, 3d. each. One pound of flour and threequarters of a pound of butter will make sufficient paste for two dozen patties. Ham and Chicken, Potted (see Chicken and Ham). Ham and Chicken Sandwiches (*«« Chicken and Ham Sandwiches) . Ham and Egg Patties.— Take a stale quartern loaf, remove the crust, and cut the crumb into thick slices, an inch and a half HAM ( 298 ) HAM thick. Stamp these into rounds as large as the top of an egg cup, and make a little incision with the point of a sharp knife all round inside each ring, half an inch from the edge. Fry these pieces of bread in hot fat till lightly browned, scrape out the middle, put a dessert- .spoonful of minced ham in each, prepared as in the last recipe, and place a poached egg on the top of each. Time, three or four minutes to fry the bread. Probable cost, od. each. A quartern loaf, will make a dozen patties. Ham and Fowl, Potted.— Take the meat