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English cookbook, 1815
Page 51
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Ham Toast From a ham almost done with pick some of the meat clear of rest, mince it very small, & put it into a saucepan with three spoonfulls of good gravy. - Put it on a very slow fire, - & stir it all the time or it will burn, then add (if it is too dry) a little more gravy, or cream, season with a very little cayenne pepper, & serve it hot upon a toast - If for a nice cover dish, a little buttered eggs put round it is a good addition Miss Parry To boil Pigeons with Rice Stuff the pigeons as for roasting, and boil them near a quarter of an hour in some good Mutton gravy; boil some rice tender in milk, but be careful it does not burn; When it begins to be thick, beat up the yolks of two or three eggs, with
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Ham Toast From a ham almost done with pick some of the meat clear of rest, mince it very small, & put it into a saucepan with three spoonfulls of good gravy. - Put it on a very slow fire, - & stir it all the time or it will burn, then add (if it is too dry) a little more gravy, or cream, season with a very little cayenne pepper, & serve it hot upon a toast - If for a nice cover dish, a little buttered eggs put round it is a good addition Miss Parry To boil Pigeons with Rice Stuff the pigeons as for roasting, and boil them near a quarter of an hour in some good Mutton gravy; boil some rice tender in milk, but be careful it does not burn; When it begins to be thick, beat up the yolks of two or three eggs, with
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