Egg and Ham Patties (No. 88)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Instructions (11)
  1. Cut a slice of bread two inches thick, from the most solid part of a stale quartern loaf.
  2. Use a tin round cutter, two inches diameter, to cut out four or five pieces of bread.
  3. Press a cutter two sizes smaller nearly through the larger pieces, then remove the bread from the inner circle with a small knife.
  4. Fry the bread shapes in a large stew-pan full of boiling lard until they are a light-brown colour.
  5. Drain the fried bread shapes dry with a clean cloth and set them aside.
  6. Mince half a pound of lean ham small.
  7. Add a gill of good brown sauce to the minced ham.
  8. Stir the ham and sauce mixture over the fire for a few minutes.
  9. Add a small quantity of Cayenne pepper and lemon-juice to the mixture.
  10. Fill the bread shapes with the ham and sauce mixture.
  11. Lay a poached egg (No. 546) upon each filled bread shape.
Original Text
Egg and Ham Patties.—(No. 88.) Cut a slice of bread two inches thick, from the most solid part of a stale quartern loaf: have ready a tin round cutter, two inches diameter; cut out four or five pieces, then take a cutter two sizes smaller, press it nearly through the larger pieces, then remove with a small knife the bread from the inner circle: have ready a large stew-pan full of boiling lard; fry them of a light-brown colour, drain them dry with a clean cloth, and set them by till wanted; then take half a pound of lean ham, mince it small; add to it a gill of good brown sauce; stir it over the fire a few minutes, and put a small quantity of Cayenne pepper and lemon-juice: fill the shapes with the mixture, and lay a poached egg (No. 546) upon each.
Notes
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