fried ham and eggs (a breakfast dish)
(from The Book of Household Management, edited by Isabella Beeton, 1861)
Ingredients:
Instructions:
(from The Book of Household Management, edited by Isabella Beeton, 1861)
Ingredients:
ham
eggs
Instructions:
813. - Ingredients. - Ham; eggs.
Mode. - Cut the ham into slices, and take care that they are of the same thickness in every part. Cut off the rind, and if the ham should be particularly hard and salt, it will be found an improvement to soak it for about 10 minutes in hot water, and then dry it in a cloth. Put it into a cold frying-pan, set it over the fire, and turn the slices 3 or 4 times whilst they are cooking. When done, place them on a dish, which should be kept hot in front of the fire during the time the eggs are being poached. Poach the eggs, slip them on to the slices of ham, and serve quickly.
Time: - 7 or 8 minutes to broil the ham.
Average cost 8d. to 10d. per lb. by the whole ham.
Sufficient. Allow 2 eggs and a slice of ham to each person.
Seasonable at any time.
Note: Ham may also be toasted or broiled; but, with the latter method, to insure its being well cooked, the fire must be beautifully clear, or it will have a smoky flavour far from agreeable
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