Ham and Chicken, to pot. Mrs. Vanbrugh’s receipt.

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 (11)
For the first method
For the second method
Instructions (15)
First Method
  1. Put a layer of ham into a pot.
  2. Then add another layer of the white part of chicken.
  3. When it is cut out, it will shew a very pretty stripe.
  4. This is a delicate way of eating ham and chicken.
Second Method
  1. Take as much lean of a boiled ham as you please, and half the quantity of fat.
  2. Cut the ham and fat as thin as possible.
  3. Beat the ham and fat very fine in a mortar, with a little good oiled butter, beaten mace, pepper, and salt.
  4. Put part of the mixture into a china pot.
  5. Beat the white part of a fowl with a very little seasoning to qualify the ham.
  6. Add a layer of chicken to the pot.
  7. Add a layer of ham.
  8. Add another layer of chicken at the top.
  9. Press it hard down.
  10. When it is cold, pour clarified butter over it.
  11. When you send it to table in the pot, cut out a thin slice in the form of half a diamond, and lay it round the edge of the pot.
Original Text
Ham and Chicken, to pot. Mrs. Vanbrugh’s receipt. Put a layer of ham, then another of the white part of chicken, just as you would any other potted meat, into a pot. When it is cut out, it will shew a very pretty stripe. This is a delicate way of eating ham and chicken. Another way. Take as much lean of a boiled ham as you please, and half the quantity of fat; cut it as thin as possible; beat it very fine in a mortar, with a little good oiled butter, beaten mace, pepper, and salt; put part of it into a china pot. Then beat the white part of a fowl with a very little seasoning to qualify the ham. Put a layer of chicken, then one of ham, then another of chicken at the top; press it hard down, and, when it is cold,[122] pour clarified butter over it. When you send it to table in the pot, cut out a thin slice in the form of half a diamond, and lay it round the edge of the pot.
Notes
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