Ham toasts

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

slices of dressed ham
thin slices of bread, or French roll, of the same shape ↝ Bread, vegetable [Yeast breads]
French roll, of the same shape ↝ Rolls, french [Baked Products]
clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
cullis, or good gravy, thickened with a little floured butter
good gravy, thickened with a little floured butter
floured butter
the juice of a Seville orange ↝ Orange, raw [Citrus fruits]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (7)

Cut slices of dressed ham, and thin slices of bread, or French roll, of the same shape.
Fry the bread or roll slices in clarified butter.
Make the ham hot in cullis, or good gravy, thickened with a little floured butter.
Dish the slices of ham on the toast.
Squeeze the juice of a Seville orange into the sauce.
Add a little pepper and salt to the sauce.
Pour the sauce over the ham toasts.

Original Text

Ham toasts.

Cut slices of dressed ham, and thin slices of bread, or French roll, of the same shape; fry it in clarified butter; make the ham hot in cullis, or good gravy, thickened with a little floured butter. Dish the slices of ham on the toast; squeeze the juice of a Seville orange into the sauce; add a little pepper and salt; and pour it over them.

Notes

—