Ham Toasts. No. 2.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

1 peeled button onion chopped fine with the green part of 2 or 3 sprigs of parsley ↝ Onions, raw [Vegetables and Vegetable Products]
the green part of 2 or 3 sprigs of parsley ↝ Parsley, raw [Not included in a food category]
2 good slices of cooked breakfast ham, some fat with it, but no skin
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
well-buttered toasts, cut in rounds
a little pepper ↝ Spices, pepper, black [Spices and Herbs]

Instructions (6)

Chop 1 peeled button onion fine with the green part of 2 or 3 sprigs of parsley.
Add 2 good slices of cooked breakfast ham, with some fat but no skin.
Warm a little butter and put all in an omelet pan to cook and blend.
Do not add salt, as the ham is salty enough, unless a little pepper is desired.
Add a little cream at the last.
Turn out quite dry on well-buttered toasts, cut in rounds, with the ham mixture heaped on each.

Original Text

Ham Toasts. No. 2. (Sussex Lodge. 1883.)
For luncheon or as a savoury.
Very dry.
1 peeled button onion chopped fine with the green part of 2 or 3 sprigs of parsley; add 2 good slices of cooked breakfast ham, some fat with it, but no skin.
Warm a little butter, and put all in an omelet pan to cook and blend; no seasoning required unless a little pepper is wished for; avoid salt, because the ham is salt enough; add a little cream at the last, but turn out quite dry on well-buttered toasts, cut in rounds, the ham, &c., heaped on each.
On account of the onion these are not so suitable for breakfast.

Notes

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