Minced Ham and Eggs
A historical recipe from Luncheons, by Mary Ronald (1902).
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A historical recipe
Luncheons: A Cook's Picture Book, by Mary Ronald (1902). Project Gutenberg eBook #57896.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Mince boiled ham very fine.
- Moisten it with white sauce.
- Form it into a mound and cover it with crumbed yolks of hard-boiled eggs.
- Cut the whites of the eggs into strips and arrange them around the ham.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board