used to boil a ham, some put a whisp of clean, sweet hay in bottom.
Boned Ham. — Having soaked a well-cured ham in tepid water
overnight, boil it till periectly tender, putting it on in warm water ;
take up in a wooden tray, let cool, remove bone carefully, press the
ham again into shape, return to boiling liquor, remove pot from fire
and let remain in it till cool. Cut across and serve cold.
Broiled Ham. — Cut ham in slices of mediuta thickness, place
on a hot gridiron and broil until the fat readily flows out and the
meat is slightly browned, take from the gridiron with a knife and
fork, drop into a pan of cold water, then return again to the grid-
iron, repeat several times, and the ham is done ; place on a hot plat*
ter, add a few lumps of butter and serve at once. If too fat, trim
off a part: it is almost impossible to broil the.fat part without broil-
ing, but this does not impair the taste. 20 Or use any patent bum-
434 MEATS.
era as in Broiled Meat. Eggs broken first into a saucer and then
delicately fried in butter or clarified dripping by dipping the fiat oyer
them till whites are set, are nice served on broiled ham or bacon. Or
they may be served round the meat as a Ramish, and broiled or Med
ham is sometimes served on a bed of boiled spinach.
Fried Ham and Eggs. — Cut the ham into thin slices and if
particularly hard and salt, soak it about ten minutes in hot water
then dry in a cloth and put over fire in cold
frying-pan, and turn the slices three or four
^^ times while cooking. Ham should be thorough-
ly well done^ and will need to fry at least half an hour. When done
place on a dish and serve, a poached e^g on each slice. Or keep
the ham hot in oven, ana fry the eggs m the fat in pan, dipping it
over the eggs with a spoon to cover with the white nlm, ana some
turn the eggs. Take out as soon as whites are set and serve on the
ham. Or place the slices of ham in boiling water and cook till ten-
der ; then put in fWing-pan and brown, dish on a platter, and serve
effgs on the slices, fried as above, or as a border, with ham in center
of platter. Very delicious. Or after cooking in water dip the slices
of nam in flour or sifted bread-crumbs before frying. Another way
of serving ham is after boiling to put where it will keep warm ; then
mix equ^ Quantities potatoes and cabbage, bruised well together,
and firy in me fat left from the ham. Place the mixture on bottom
of dish and lay the slices of ham on top. Cauliflower or broccoli
may be substituted for cabbage. Bacon may be served same. Tho
most economical way to cut a ham for broiling or frying, is to slice,
for the same meal, from the large end as well as from the thickest
Eart ; in this Way a part of best and a part of the less desirable is
rou^ht on, and the waste of the meal is from the poorest, as the
best IS eaten first. After cutting a ham, if not to be cut from again
soon, rub the cut side with com meal : this prevents the ham £om
becoming rancid, and rubs ofi" easily when the ham is needed again* ✪ Fried Ham and Eggs
Page 370 · 1 recipe record on this page
Presented as published in 1890. 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
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used to boil a ham, some put a whisp of clean, sweet hay in bottom.
Boned Ham. — Having soaked a well-cured ham in tepid water
overnight, boil it till periectly tender, putting it on in warm water ;
take up in a wooden tray, let cool, remove bone carefully, press the
ham again into shape, return to boiling liquor, remove pot from fire
and let remain in it till cool. Cut across and serve cold.
Broiled Ham. — Cut ham in slices of mediuta thickness, place
on a hot gridiron and broil until the fat readily flows out and the
meat is slightly browned, take from the gridiron with a knife and
fork, drop into a pan of cold water, then return again to the grid-
iron, repeat several times, and the ham is done ; place on a hot plat*
ter, add a few lumps of butter and serve at once. If too fat, trim
off a part: it is almost impossible to broil the.fat part without broil-
ing, but this does not impair the taste. 20 Or use any patent bum-
434 MEATS.
era as in Broiled Meat. Eggs broken first into a saucer and then
delicately fried in butter or clarified dripping by dipping the fiat oyer
them till whites are set, are nice served on broiled ham or bacon. Or
they may be served round the meat as a Ramish, and broiled or Med
ham is sometimes served on a bed of boiled spinach.
Fried Ham and Eggs. — Cut the ham into thin slices and if
particularly hard and salt, soak it about ten minutes in hot water
then dry in a cloth and put over fire in cold
frying-pan, and turn the slices three or four
^^ times while cooking. Ham should be thorough-
ly well done^ and will need to fry at least half an hour. When done
place on a dish and serve, a poached e^g on each slice. Or keep
the ham hot in oven, ana fry the eggs m the fat in pan, dipping it
over the eggs with a spoon to cover with the white nlm, ana some
turn the eggs. Take out as soon as whites are set and serve on the
ham. Or place the slices of ham in boiling water and cook till ten-
der ; then put in fWing-pan and brown, dish on a platter, and serve
effgs on the slices, fried as above, or as a border, with ham in center
of platter. Very delicious. Or after cooking in water dip the slices
of nam in flour or sifted bread-crumbs before frying. Another way
of serving ham is after boiling to put where it will keep warm ; then
mix equ^ Quantities potatoes and cabbage, bruised well together,
and firy in me fat left from the ham. Place the mixture on bottom
of dish and lay the slices of ham on top. Cauliflower or broccoli
may be substituted for cabbage. Bacon may be served same. Tho
most economical way to cut a ham for broiling or frying, is to slice,
for the same meal, from the large end as well as from the thickest
Eart ; in this Way a part of best and a part of the less desirable is
rou^ht on, and the waste of the meal is from the poorest, as the
best IS eaten first. After cutting a ham, if not to be cut from again
soon, rub the cut side with com meal : this prevents the ham £om
becoming rancid, and rubs ofi" easily when the ham is needed again*