Ham Toasts. No. 3.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 15 min Total: 15 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (10)
  1. Cut a slice of ham and cook in second stock for 1/4 hour.
  2. Let the ham get cold.
  3. Have ready a whole egg, well beaten up.
  4. Mince the ham fine.
  5. Put the minced ham in a stewpan with just enough cream or stock to moisten it.
  6. When hot, drop in the beaten egg and stir well.
  7. Prepare slices of fresh toast, 1/3 inch thick, which should be crisp, hot and soft, not buttered.
  8. Cut the toast in shape, round or square, with a cutter.
  9. Put as much ham mince on each piece of toast as it will carry.
  10. Dish on a hot-water silver dish, no napkin.
Original Text
Ham Toasts. No. 3. (Mrs. Young, Edinburgh. 1877.) Breakfast ham does best. Stock ham is not flavoured enough. Cut a slice and cook in second stock ¼ hour. Let it get cold. Have ready also, a whole egg well beaten up. Mince ham fine, and put in stewpan with little cream or stock, just enough to moisten it. When hot, drop in the beaten up egg and stir well. You must have slices of fresh toast, ⅓ inch thick, which should be crisp, hot and soft, not buttered. Cut in shape, round or square, with a cutter. Put as much ham mince on each piece of toast as it will carry. Dish on hot-water silver dish, no napkin.
Notes
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