Ham Mousse

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ lb. cooked ham
  • salt and pepper
  • grated nutmeg
  • ½ pt.


Tie a band of stiff paper round a china soufflé dish of about 5 in. diameter so that it stands about 2 in. higher than the dish.

Pass the ham twice through a mincer and sieve it. Season with salt, pepp