Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A luncheon dish. This is a very good nineteenth-century recipe for using up cold ham.


  • 1 lb. (½ k.) lean cooked ham, finely minced
  • 1 oz. (


Blend the egg yolks with the cooled white sauce. Reheat gently without allowing to boil, as the mixture curdles easily, season with a little salt, plenty of pepper and nutmeg, and add sherry. Dissolve the gelatine in a tablespoon of hot water and stir into the sauce. Then add the minced ham. Remove from the heat, stir well, and when cold, fold in the stiffly whipped whites of the 2 eggs. Place