Take a cold smoked tongue that has been well boiled; and grate it with a coarse grater, or mince it fine. Mix it with cream, and beaten yolk of egg; and give it a simmer over the fire. Having first cut off all the crust, toast very nicely some slices of Dread; and then butter them rather slightly. Lay them in a flat dish that has been heated before the fire; and cover each slice of toast thickly with the tongue-mixture, spread on hot; and send them to table covered. This is a nice breakfast or supper dish.
For tongue, you may substitute cold ham finely minced.
Split some light soft milk biscuits (or small French rolls) and butter them. Cover the lower half thickly with grated ham, or smoked tongue; pressing it down upon the butter. Then put on the upper half or lid; pressing that on, to make it stick. Pile the biscuits handsomely in a pyramid upon a flat dish, and place among them, at regular distances, green sprigs of pepper-grass, corn-salad, water-cresses, or curled parsley, allowing four or six to each biscuit. Put in the sprigs between the upper and lower halves of the biscuits, so that they may stick out at the edges.
To make more space for the grated ham, you may scoop out a little of the inside of the upper-half of each milk biscuit or roll. They should be fresh, of that day's baking.
This is a nice supper-dish.
Take some cold ham, slice it, and mince it small, fat and lean together. Then pound it in a mortar; seasoning it as you proceed with cayenne pepper, powdered mace, and powdered nutmeg. Then fill with it a large deep pan, and set it in an oven for half an hour. Afterwards pack it down hard in a stone jar, and fill up the jar with lard. Cover it closely, and paste down a thick paper over the jar. If sufficiently seasoned, it will keep well in winter; and is convenient for sandwiches, or on the tea-table. A jar of this will be found useful to travellers in remote places.
Having soaked and boiled a small ham, and taken out the bone, trim the ham nicely so as to make it a good shape; and of the bone and trimmings make a rich gravy, by stewing them in a saucepan with a little water; carefully skimming off the fat. Make a sufficient quantity of force-meat, out of cold roast chicken or veal, minced suet, grated bread-crumbs, butter, pepper, chopped sweet-marjoram or tarragon; and grated lemon-peel, adding the lemon-juice, and some beaten egg. Mix the ingredients thoroughly. You may add some chopped oysters.
Having made a standing crust, allowing to two pounds of flour half a pound of butter, and a pound of minced suet, wetted to a paste with boiling water, put in the ham, (moistening it with the gravy,) and fill in all the vacancies with the force-meat, having a layer of force-meat at the bottom and top. Then put on the lid, pinching the edges together so as to close them well. Brush the paste all over with beaten yolk of egg; then put on the ornamental flowers and leaves that have been cut out of the dough. Bake it three or four hours. It may be eaten warm, but is generally preferred cold. It keeps well, if carefully secluded from the air.
Tongue Pie is made as above; only substituting a smoked tongue for the ham. The tongue must be nicely trimmed and peeled, and the root minced fine, and mixed with the veal or chicken force-meat.
Either of these pies may be made and baked in deep dishes, and with paste made in the usual way of butter and flour, wetted with a little cold water.
Grate a sufficiency of the lean of cold ham. Mix some beaten yolk of egg with a little cream, and thicken it with the grated ham. Then put the mixture into a sauce-pan over the fire, and let it simmer awhile. Have ready some slices of bread nicely toasted (all the crust being pared off) and well buttered. Spread it over thickly with the ham mixture, and send it to table warm.