European and American cuisine

Ham Hash. — Mix 1 pound of fine-chopped or ground ham with 2 pints fine-chopped cold boiled potatoes. Melt Vt tablespoonful butter in a saucepan, add 2 tablespoonfuls fine-chopped onion, cook 5 minutes ; add 1 tablespoonful flour, stir and cook 2 minutes; then add 1 cupful milk or meat broth, stir 2 minutes ; season with Ya teaspoonful pepper, add the ham and the potatoes, stir and cook 10 minutes ; then serye. Ham and Eggs. — Cut some thin slices of ham, taking care to have them of the same thickness in every part ; cut off the rind, and, if the ham should be too hard and salty, put it in a saucepan of boiling water, cover tightly, and let it remain 15 minutes (but do not allow to boil). When ready for frying, take it out and wipe dry. Place a frying pan over the flre with a little butter or lard ; when very hot put in the ham and fry quickly on both sides to a fine brown color. When done transfer to a heated dish, break the eggs into cups, slip them into the hot fat, and let them remain until the whites are delicately set ; and while they are frying ladle a little POBEL 351 of ttie fat orer them. Take up one at a time with a pancilée tamer, drain them for a minute from their greasy moisture, trim them neatly, and lay carefully on the slices of ham. If boiled ham is used, cut it into thin slices, fry quickly for 2 minutes in butter, transfer to a hot dish, and lay on each slice a fried or poached egg. Remnants of Cold Ham^ No. 1. — Mince any remnant of ham very fine ; place a frying pan over the fire with a piece of butter, and when melted put in the ham, stirring until thoroughly heated through. Take for each cupful of minced ham 2 or 3 well-beaten eggs, and put over the ham, stirring until the eggs are done, which will be in 2 minutes, then serre on a warm dish for breakfast, tea, or lunch. Remnants of Cold Ham, No. 2. — Chop remnants of boiled ham very fine ; add to 1 pint of fine-chopped ham 2 eggs, 2 tablespoonfuls bread crumbs, Y4 teaspoonful white pepper ; then cut 6 thin slices from a small loaf of bread, dip them in milk, lay the slices over one another, let them stand 5 minutes. Beat up 2 eggs, dip each slice into the beaten egg, then in grated bread crumbs, and cover with the ham mixture. Melt Y, tablespoonf ul lard or drippings in a frying pan, add Yt tablespoonful butter, and when hot put in the slices, frying light brown on both sides ; then serre on a warm dish for breakfast, tea, or lunch. Cold Potted Ham. — Grind or chop fine some cold boiled ham, add to every pound 2 ounces butter, 4 fine-minced anchovies previously soaked in cold water and freed from skin and bones, Yi teaspoonful white pepper, Y4 teaspoonful grated garlic ; mix all well together, and press the mixture into a small jar; pour Yt ounce melted butter over and keep in a cool place. This is very nice for sandwiches or for stuffing eggs. Cold Ham with Cream Sauce. — Chop remnants of cold ham fine, put it in a frying pan, and cover with milk ; add a piece of butter mixed with a little cornstarch, stir until it boils, then pour over buttered toasts and serve. 862 MEATS.