Ham and eggs

“ I duck out every morning before she's up. I found a place where you can get regular ham and eggs."
"Regular ham and eggs?" murmured the Honourable George.
"French ham and eggs is a joke. They put a slice of boiled ham in a little dish, slosh a couple of eggs on it, and tuck the dish into the oven a few minutes. Say, they won't ever believe that back in Red Gap when I tell it. But I found this here little place where they do it right, account of Americans having made trouble so much over the other way. ”

“ Poach the eggs, put them on the toast, pour over carefully the sauce, heap the chopped vegetables, mixed, in the center of each egg and send to the table.
EGGS BUCKINGHAM Allow one egg to each person that is to be served. Cut either a dry or a Virginia ham into very thin slices; allow one thin square to each person. Toast squares of bread, remove the crust. Broil the ham quickly; put each square of ham on a square of toast, put on top a poached egg, dust lightly with pepper and send to the table. ”

“ Let your slices of ham heat in this sauce, and when ready, place them in the middle of a flat dish, put the mushrooms or spaghetti round, and put the sauce, very hot, over the ham.
[Madame Spinette.]
A DIFFICULT DISH OF EGGS
And yet this is only fried eggs after all! Put some oil on to heat; if you have not oil use butter, but oil is the best. When the bluish steam rises it is hot enough. Break an egg into a little flat dish, tip up the frying pan at the handle side, and slip the egg into it, then with a wooden spoon turn the egg over on itself ”

“ Another Way.—Cut off all fat; mince the ham very fine; break into a spider a half-dozen fresh eggs; add a table-spoonful of cream, a little salt and pepper, and set over the fire; as soon as the eggs are set or nearly solid, spread one half thickly with the minced ham, and fold the other half over upon it; slip it carefully from the spider to the platter. Garnish with curled parsley. Serve hot.
Ham Ball.—Chop fine such small pieces of boiled ham as are usually thought too poor or small for use; add as many eggs as there will be people at the table; sprinkle in a little flour ”

“ Some cooks always lay the cooked meat on paper to absorb the grease. Do not soak in water before cooking; it renders it hard when done.
Ham and Eggs:—Fry the ham the same as pork. When cooked, break the eggs separately into a cup, and drop into the hot fat. The white of the egg will spread out and should be turned up against the yolk as soon as it gains sufficient consistency; this prevents the outside of the albumen from becoming leathery. ”

“ Serve cream separate.
Fried ham. Thin slices of raw ham fried in butter. If fried too much ham will get hard.
Fried eggs. Use strictly fresh eggs and fry in hot butter. Salt and pepper.
Ham and eggs. Put ham in frying pan and fry one side. Turn, and crack eggs on top and fry.
Chicken broth. Put to boil in cold water two fat soup hens. Skim well, add one-half onion, a little celery, salt to taste, and cook for three hours, when fowls should be soft. Strain the bouillon and serve in cups. The cooked fowls may be used for sandwiches, chicken salad, chicken à la King, etc. ”

“ Chop fine cold boiled ham. Beat four eggs; add two tablespoonfuls milk, salt and pepper to taste. Mix with ham and fry on hot griddle, dropping a spoonful at a time. Serve hot. Any cold meat may be utilized in the same way.
OMELET Mrs. Edward E. Swadener
Four eggs; one-half cupful milk. Separate the whites of the eggs, beat to a stiff froth; beat the yolks well and add salt, pepper and one-half cupful milk. Fold in the beaten whites. Have the oven hot; have the spider hot, put in a generous tablespoonful butter (bacon or ham drippings may be used) , and when it melts add eggs. ”

“ After you have fried ham, drop in the eggs one at a time. In about a minute dip the boiling fat with a spoon over them again and again. This will prevent the necessity of turning them, which it is difficult to do without breaking the yolks. Take them up in about two minutes and a half, with a skimmer. ”

“ By this time the ham should have begun to crisp nicely. If it has not reached this stage, it may be allowed to cook a little longer. Then it may be sprinkled with the mustard and pepper and the eggs turned into it. After this the stirring must be continuous. The eggs are very likely to stick unless they are kept constantly scraped from the bottom; but there is no danger of burning unless the dish is neglected. As soon as the eggs are firm the dish is ready, and the lamp may be extinguished. ”

“ Fry the eggs a nice brown in boiling lard, drain them before the fire from their greasy moisture, dish them, and pour round from 1/4 to 1/2 pint of good brown gravy. To enhance the appearance of the eggs, they may be rolled in beaten egg and sprinkled with bread crumbs; but this is scarcely necessary if they are carefully fried. The flavour of the ham or anchovy in the forcemeat must preponderate, as it should be very relishing. ”

“ Beat the eggs slightly, and to them add the milk, salt, pepper, and ham. Melt the fat in a frying pan and scramble the mixture as directed in Art. 54 until it is slightly thickened. Remove from the stove and serve at once. If desired, this dish may be served on toast. Other left-over meat, such as roast beef or pork, may be used in place of ham, but such meats do not make so tasty a dish, the flavor of ham in such a combination being more desirable. ”

“ Make a gravy with milk, a little flour, and a teaspoonful of sugar; pour over the ham.
HAM TOAST. MRS. E. SEFFNER. Chop lean ham (the refuse bits) ; put in a pan with a lump of butter the size of an egg, a little pepper, and two beaten eggs. When well warmed, spread on hot buttered toast.
BOILED HAM. The best ham to select is one weighing from eight to ten pounds. Take one that is not too fat, to save waste. Wash it carefully before you put it on to boil, removing rust or mold with a small, stiff scrubbing brush. Lay it in a large boiler, and pour over it enough cold water to cover it. ”

“ Carve in joints, brush these with egg, and dip them in bread-crumbs, in which there may be, if you like it, some dried parsley, grated ham or lemon peel; fry nicely and serve with rashers; make some gravy in the pan as directed for veal cutlets.
Eggs with Ham or Bacon.
Soak the slices, of ham or bacon, in lukewarm water, and dry them in the folds of a cloth; and they will be less hard than fried bacon usually is. The pan used to fry eggs should be delicately clean. A good method is, to melt a little fat in the pan, pour that off, and then, whilst the pan is quite hot, rub it hard with a cloth. ”

“ It should not rise higher in the dish than half way to the top of the nest, when it flows down to its level. Garnish with parsley.
Scalloped Eggs. ✠
Make a force-meat of chopped ham—ground is better—fine bread-crumbs, pepper, salt, a little minced parsley, and some melted butter. Moisten with milk to a soft paste, and half fill some patty-pans or scallop-shells with the mixture. Break an egg carefully upon the top of each, dust with pepper and salt, and sift some very finely powdered cracker over all. Set in the oven, and bake until the eggs are well set—about eight minutes. Eat hot. ”

“ No. 53.—Battered Eggs with Sprue Grass.
Add 2 tablespoonfuls of boiled sprue grass (as No. 47) , and proceed as above.
No. 54.—Ham with Shalots, Parsley, and Chervil.
Cut in small dice 1 oz. of clean cooked ham, put in your eggs, and cook as above. ”

“ Fry the ham as before directed, and when the ham is all fried, turn the fat into a basin, and scrape the salt from the frying-pan; [42] turn back the fat, and add to it half a cup of lard. When this comes to a boil, break in your eggs, leaving room to turn them, if you prefer them turned; they look much nicer, however, when they are not turned. If they are not turned, dip up the boiling fat while they are cooking and pour over them; they will cook rare in two minutes, well done in three. Lay them on the slices of ham, and serve. ”

“ Method.—Cut the meat into small thin slices, cut the ham or bacon into narrow strips, cut the eggs into thin slices, mix the forcemeat rather stiffly with a little raw egg, and shape into small balls. Put a fairly thick layer of calf's head on the bottom of a piedish, cover with a thin layer of ham or bacon, add a few slices of egg, and a good sprinkling of salt, pepper, herbs, mace, nutmeg, and lemon-rind. ”

“ Drop the eggs, as you break them, into the hot fat left in the frying-pan. Do not put so many in as to crowd one another. Each egg should preserve its individuality. Cook about three minutes, without turning. Take up with a spatula, or cake-turner, and lay one upon each slice of ham. Do not send the gravy to table. Strain, and use for dripping.
Salmi of Duck.
From the cold ducks left after yesterday’s dinner cut all the meat in as neat slices as you can, leaving the joints of legs and wings whole. ”

“ Ham Rushers may be served with spinach and poached eggs.
To Cook Ham—Scrape it clean. Do not put into cold nor boiling water. Let the water become warm; then put the ham in. Simmer or boil lightly for five or six hours; take out, and shave the rind off. Rub granulated sugar into the whole surface of the ham, so long as it can be made to receive it. Place the ham in a baking-dish with a bottle of champagne or prime cider. Baste occasionally with the juice, and let it bake an hour in a gentle heat.
A slice from a nicely cured ham thus cooked is enough to animate the ribs of death. ”

“ Take small, deep tins, such as are used for timbales, and butter them. Make one cup of white sauce; take a cup of cold boiled ham which has been put through the meat-chopper, and mix with a tablespoonful of white sauce and one egg, slightly beaten. Press this like a lining into the tins, and then gently drop a raw egg in the centre of each. Stand them in a pan of boiling water in the oven till the eggs are firm,—about ten minutes,—and turn out on a round platter. Put around them the rest of the white sauce. You can stand the little moulds on circles of toast if you wish. ”

“ They must all be fresh killed. When they are cleaned and plucked, cut them in pieces as for carving, and put them into a soup-pot, with four calves' feet and some slices of ham, two sticks of celery, and a bundle of sweet herbs chopped small, and water enough to cover the whole well. Boil and skim well, till all the flesh is loose from the bones. Strain the liquid through a sieve into a clean pot, then thicken it with fresh butter rolled in flour. Add some force-meat balls that have been already fried; or else some hard-boiled yolks of eggs ”

“ We have had for breakfast, toast, cakes, a Yorkshire pie, a piece of beef about the size and much the shape of my portmanteau, tea, coffee, ham, and eggs; ”

“ We always put the eggs in the refrigerator over night if the omelet is to be used for breakfast, for the eggs will beat much better if thoroughly cold. We use the same amount of flour and milk as of ham, but moisten the flour with milk until it is of the consistency of cream, pouring in the milk and flour with the yolks of the eggs. Add lastly the whites, beaten stiff, alternating with the finely minced ham and whites, until all are combined. Do not stir around in one direction, but lift the yellow mixture up through and into the white. ”

“ Poached Eggs.—Break an egg into a cup, and put it gently into boiling water; and when the white looks quite set, which will be in about three or four minutes, take it up with an egg slice, and lay it on toast and butter, or spinach. Serve them hot; if fresh laid, they will poach well, without breaking.
Savory Potato-Cakes.—Quarter of a pound of grated ham, one pound of mashed potatoes, and a little suet, mixed with the yolks of two eggs, pepper, salt and nutmeg. ”

“ Beat up six eggs until quite light, add to them a cup of chopped ham and two small onions minced very fine. The onions should be cooked a little before being put into the eggs, or they will not be cooked enough. ”

“ Send small bread rolls to the supper table with the ham cake.
HAM OMELET.— Mince very fine some cold boiled ham, (twice as much lean as fat,) till you have a half pint. Break six eggs, and strain them into a shallow pan. Beat them till very light and thick, and then stir in gradually the minced ham. Have ready, in a hot omelet pan, three table-spoonfuls of lard. When the lard boils, put in the omelet mixture and fry it. Occasionally slip a knife under the edge to keep it loose from the pan. It should be near an inch thick, as a ham omelet is best not to fold over. Make it a good even shape ”

“ Serve with boiled potatoes. Instead of making a gravy, eggs may be fried in the fat. To do this nicely the fat must not be burned. The eggs should be dropped in one by one, allowing them plenty of room to spread out. Cook slowly and with a spoon baste the yolks with the hot fat until they sear, being careful not to cook the egg too hard. These eggs are very nice served on thin, dry toast, or one may be placed on each slice of ham. ”

“ When it boils, thicken with corn meal, stirred in carefully, like mush. Cook a short time, pour in a dish to mold, slice off and fry.
BALLS.
Chop 1⁄2 pint cold boiled ham fine. Put a gill of milk in a saucepan and set on the fire. Stir in 1⁄2 teacup stale bread crumbs, the beaten yolks of 2 eggs and the ham. Season with salt, cayenne and a little nutmeg. Stir over the fire until hot, add a tablespoon chopped parsley, mix well and turn out to cool. When cold make into small balls, dip in beaten egg, then in bread crumbs and fry in boiling fat. ”

“ If there are eight girls to be present, she will need six eggs, a quarter of a pound of cold boiled ham sliced thin and cut into squares, a table-spoonful of butter, a teaspoonful of minced onion, a salt-spoonful of mustard, and as much white pepper. ”