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Emily Netuzed recipe book, August 1874
Page 65
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Ham Toast Grate ham and tongue, put to it a piece of butter and a little salt. Beat all well to a paste. Add grated fine bread crumbs When it is all pounded put into a saucepan with a table-spoonful of good cream. Make very hot. Lay it on as thick as possible on toast. Bread crumb lightly Salamander and serve very hot- Lady F. 1875 Curds and Cream 1 pint and 1/2 of milk and teaspoonful of rennet put it in the dish it is to be served in. Put whipped cream on the top sprinkled with cinnamon and sugar, or any other flavour that is liked. Lady F 1875
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Ham Toast Grate ham and tongue, put to it a piece of butter and a little salt. Beat all well to a paste. Add grated fine bread crumbs When it is all pounded put into a saucepan with a table-spoonful of good cream. Make very hot. Lay it on as thick as possible on toast. Bread crumb lightly Salamander and serve very hot- Lady F. 1875 Curds and Cream 1 pint and 1/2 of milk and teaspoonful of rennet put it in the dish it is to be served in. Put whipped cream on the top sprinkled with cinnamon and sugar, or any other flavour that is liked. Lady F 1875
Szathmary Culinary Manuscripts and Cookbooks
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