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 Fried ham slices with poached eggs. A breakfast dish (Mrs.B, etc)  Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)FRIED HAM AND EGGS (a Breakfast Dish). 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: from 8d. to 10d. per lb. by the whole ham. 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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