Ham sandwich

“ Chop fine some cold dressed ham—say about a quarter of a pound, put it in a basin with a tablespoonful of chopped gherkins and a teaspoonful of mustard, a little pepper or cayenne; put about 6oz. of butter in a basin, and with a spoon stir quickly till it forms a kind of cream; add the ham and seasoning, mix all well; have the sandwich bread cut in thin slices. Have already cut, thinly intermixed with fat, either cold roast beef, veal, lamb, mutton, poultry, fowl, pheasant, grouse, partridge, &c., either of which lay evenly, and not too thick, on your bread ”

“ Al," Mrs. Folsom interrupted firmly, "I think you should let them know how the instrument cured my heart condition."
Faces shifted toward her, then back to Dr. Al. The middle-aged majority of the students pricked their ears. For each of them, conscious of the years of increasingly uncertain health to come, Mrs. Folsom's words contained a personal implication, one that hit home. But in spite of the vindication of her claim to have seen a materialized ham sandwich, they weren't quite ready to trust her about this.
Dr. Ormond's face was grave. ”

“ A chef at the New York Athletic Club once improved on this by first sandwiching the Swiss between a slice of ham and a slice of chicken breast, then beating up a brace of eggs with a jigger of heavy sweet cream and soaking his sandwich in this until it sopped up every drop. A final frying in sweet butter made strong men cry for it. ”

“ He felt sorrier than ever for the poor little woman when he saw her sitting before it, so daintily eating thick ham sandwiches, and adding new bits of butter and strings of fat to her homelike tablecloth. ”

“ Tongue [117] and corned beef, whether they be used in slices or finely chopped, should be cooked until they are very tender. When corned beef or ham is chopped for a filling, the sandwich is much improved by a dash of mustard; Worcestershire or horseradish sauce improves a filling of roast beef or boiled tongue; while chopped capers, tomato sauce, catsup or a cold mint sauce is appropriate in sandwiches made of lamb; celery salt, when the filling is of chicken or veal, and lemon juice, when the principal ingredient is fish, are en rapport. ”

“ Ormond concluded, speaking very earnestly now, "who can do this! There always have been people who could do this. And you are following in their footsteps, being trained in even more advanced skills. I am aware to a greater extent than any of you of the latent power that is developing—has developed—in this group. Tonight, for the first time, that power will be focused, drawn down to a pinpoint, to accomplish one task.
"Again, I do not say that at the end of our exercise a ham sandwich will lie on this plate. ”

“ Cut crusts from 2 slices of white bread and butter them on both sides. Make a sandwich of these with 1 slice cooked chicken, 1⁄2 slice sharp Cheddar cheese, and a sprinkling of minced ham. Fasten tight with toothpicks, cut in half and dip thoroughly in a mixture of egg and milk. Grill golden on both sides and serve with lengthwise slices of dill pickle.
H He-man Sandwich, Open-faced
Butter a thick slice of dark rye bread, cover with a layer of mashed cold baked beans and a slice of ham, then one of Swiss cheese and a wheel of Bermuda onion topped with mustard and a sowing of capers. ”

“ Chop cold boiled ham very fine. To each cupful of this ham, after it has been chopped, stir in two tablespoonfuls of melted butter, dash of red pepper and about one-half teaspoonful of onion juice. Have bread sufficiently stale to cut nicely. Remove end crust, butter and cut a very thin slice; remove the crusts, and spread with the ham paste. Serve same as tongue sandwiches.
41 Indian Sandwiches
Take two sardines, remove skin and bones, put them into mortar and pound fine; add a teaspoonful of anchovy paste, a dash of salt and red pepper and the hard-boiled yolks of six eggs, rubbed smooth ”

“ When you looked at them you thought of the country, the orchards where they had been gathered, and Fetter Lane, with all its hawkers' cries and screaming children, vanished from your senses. You do not get that sort of an impression when you look in the window of a ham and beef shop. A plate of sliced ham, on which two or three flies crawl lazily, a pan of sausages, sizzling in their own fat, bear no relation to anything higher than the unfastidious appetite of a hungry man. ”

“ 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. ”

“ We always boil a ham the day before it is to be eaten. Take it out; remove the skin carefully, and put the latter back into the cold liquor when you have skimmed all the fat—which makes excellent dripping—from the surface of the liquid. Press soft paper on the top of the ham, to take off the clinging drops of grease. Brush all over with beaten egg. Work a cup of rolled cracker into a paste with warm milk, butter, pepper, salt, and a beaten egg. Coat the ham thickly with this, and set to brown in a moderate oven. Twist frilled paper around the knuckle, and garnish with cresses. ”

“ It should never boil hard, but simmer gently until the ham has cooked fifteen minutes to every pound. It must cool in the liquor, and the skin should not be removed until the meat is entirely cold, taking care not to break or tear the fat. Brush over the ham with beaten egg, strew it thickly with very fine bread crumbs, and brown in a quick oven. Arrange a frill of paper around the bone of the shank, and surround the ham with water-cress, or garnish the dish with parsley. ”

“ The recommendation of the eye to the palate is a point no cook can afford to disregard. If you can offer an unexpected visitor nothing better than bread-and-butter and cold ham, he will enjoy the luncheon twice as much if the bread be sliced thinly and evenly, spread smoothly, each slice folded in the middle upon the buttered surface, and piled symmetrically; if the ham be also cut thin, scarcely thicker than a wafer, and garnished with parsley, cresses, or curled lettuce. ”

“ Take off the rind, and, if the ham is old or hard, parboil it for five minutes. Have the pan hot, and, unless the ham is quite fat, use a teaspoonful of drippings. Turn the slices often, and cook from five to eight minutes. They can be served dry, or, if gravy is liked, add a tablespoonful of flour to the fat, stir till smooth, and pour in slowly a large cup of milk or water. Salt pork can be fried in the same way. If eggs are to be fried with the ham, take up the slices, break in the eggs, and dip the boiling fat over them as they fry. If there is not fat enough, add half a cup of lard. ”

“ When your ham is nearly done, take off the rind within six inches of the knuckle-bone, cut it in long points; sprinkle the ham on top with bread-crumbs, and serve with a hunter sauce (Art. 97) .
264. Ham Toast. Cut the crust from eight slices of bread of medium thickness, spread some butter thickly on top, and a little mustard, then some grated cheese and ham, very little chopped shallot, and some cayenne pepper. Send to the oven for a few moments, or until the cheese is dissolved, and serve immediately. ”

“ A FRENCH HAM PIE.—Having soaked and boiled a small ham, and taken out the bone, trim the ham nicely [86] so as to make it a good shape; and of the bone and trimmings make a rich gravy, by stewing them in a sauce-pan with a little water; carefully skimming off the fat. Make a sufficient quantity of force-meat, out of cold roast chicken or veal, minced suet, grated bread-crumbs, butter, pepper, chopped sweet-marjoram or tarragon; and grated lemon-peel, adding the lemon-juice, and some beaten egg. Mix the ingredients thoroughly. You may add some chopped oysters. ”

“ When a fork stuck into the ham comes out readily, the ham is cooked. Take from the boiler and skin carefully, removing all the discolored portions of the smoked end, stick 2 dozen whole cloves into the thick fat, and sprinkle a couple tablespoonfuls of brown sugar and fine bread crumbs over top. Place in a very hot oven a short time, until the fat turns a golden brown. Watch carefully to see that it does not scorch. When cold, slice thin and serve. Aunt Sarah frequently added a pint of cider to the water in which the ham was boiled. She said this improved the flavor of the ham. ”

“ In the morning, when the water—enough to cover the ham—is nearly boiling lay the ham in, and keep the water in a simmer. When it has boiled about an hour throw in two carrots, four onions, two heads of celery, a sprig of parsley, two or three blades of mace and four cloves. If the ham is very salty, it is well to change the water before putting in the seasoning. To obtain tenderness and mellowness the ham must not be allowed to boil hard, only simmer. Too much heat hardens all meat, especially salt meat. When the ham is done set it off in its own water, let it cool in it ”

“ At one time hams were cut in various fashions; now that the majority of the hams are cured with the side of bacon, the shape or cut of the ham varies but little.
To choose a Ham, select one fine in the bone, then run a skewer in close to the bone to the middle of the ham. If it comes out clean and smells sweet, it is good, but it it smells strong and has fat adhering to it, choose another. If the ham be cut, see that the fat is white and not streaked with yellow. All meat first goes bad near the bone. A ham may not be rancid, yet not of the best quality ”

“ Hams short in the hock are best, and long-legged pigs are not fit to be pickled.
HAM SAUCE. When a ham is almost done with, pick all the meat clean from the bone, leaving out any rusty part. Beat the meat and the bone to a mash, put it into a saucepan with three spoonfuls of gravy, set it over a slow fire, and stir it all the time, or it will stick to the bottom. When it has been on some time, put to it a small bundle of sweet herbs, some pepper, and half a pint of beef gravy. Cover it up, and let it stew over a gentle fire. When it has a good flavour of the herbs, strain off the gravy. ”

“ Through the smoking process certain changes take place in meats which render them more easily digested, hence bacon is one of the most easily digested and savory forms of fat. As sources of heat and energy, bacon and ham rank high.
Even for a small family, it is wise to buy a whole ham. This kind of quantity buying is economical and the many ways to serve ham add variety to your menus. In planning the use of the whole ham, first use the slices for broiling, baked slice of ham, creamed ham and other dishes requiring slices or cubes of ham. Use the last half of the ham for baking in the piece. ”

“ Soak and clean your ham, boil it with onions, cloves, parsley and sweet herbs until it is nearly done, then let it cool in its own liquor; when cold, pull off the skin and place the ham in the oven gate, with a little sugar and bread crumbs over it till it is brown. If it is to be eaten hot, serve with vegetables and some acid or piquant sauce; if cold, send up savory jelly, No. 21.
[Pg 60] TO BOIL A HAM
Run a knife, or skewer, into the thickest part of the ham next the bone; if the knife comes out clean the ham is good, if it smells rank and smears the knife the ham is not good. ”

“ 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. ”

“ Cavender snapped the top of the squat little thermos flask back in place and restored it to the glove compartment of Jeffries' car. He brushed a few crumbs from the knees of his trousers and settled back in the seat, discovering he no longer felt nearly as tired and washed out as he had been an hour ago in the lecture room. A few cups of coffee and a little nourishment could do wonders for a man, even at the tail end of a week of hard work.
The last light in the Institute building across the street went out and Cavender heard the click of the front door. ”

“ About two hours before serving time drain off enough milk so that the top of ham is uncovered; spread over this uncovered top; one tablespoonful dry ground mustard mixed with two tablespoonfuls brown sugar; bake in a slow oven. The milk will disappear in a rich brown gravy; if it gets too low in pan add water. When ready to serve remove ham to platter, add flour to fat in pan and when well cooked, add boiling water to make gravy of consistency of thick cream. Lemon slices and sherry may be added. It may need to be strained if milk curds are objected to; pour around ham. ”