Ham, Bacon, or Kidney Toast

The "Queen" Cookery Books. No.9. Sala... · S. Beaty-Pownall · 1905

Source: The "Queen" Cookery Books. No.9. Salads, Sandwiches, and Savories.
Status: success · extracted about 2 months ago
Not a recipe: No

Ingredients (9)

a slice or two of cooked ham ↝ Ham [Cold cuts and cured meats]
bacon ↝ Beef, bacon, cooked [Bacon]
a veal kidney ↝ Veal, variety meats and by-products, kidneys, raw [Lamb, Veal, and Game Products]
two or three sheeps’ kidneys ↝ Kidney [Liver and organ meats]
the remains of a tongue (grate this if preferred) ↝ Tongue [Liver and organ meats]
the well-beaten yolk of one or more eggs ↝ Egg, yolk only, raw [Eggs and omelets]
enough cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
stock

Instructions (3)

Mince very finely a slice or two of cooked ham, bacon, or a veal kidney, or two or three sheeps’ kidneys, or the remains of a tongue (grate this if preferred).
Mix it with the well-beaten yolk of one or more eggs, and enough cream, gravy, or stock to make it all soft.
Season to taste and stir it over the fire till it thickens.

Original Text · last edited about 2 months ago

Ham, Bacon, or Kidney Toast.—Mince very finely
a slice or two of cooked ham, bacon, or a veal
kidney, or two or three sheeps’ kidneys, or the
remains of a tongue (grate this if preferred), mix
it with the well-beaten yolk of one or more eggs,
and enough cream, gravy, or stock to make it all
soft. Season to taste and stir it over the fire till

Notes

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