Category Archives: ham

Many Ways for Cooking Eggs

By Mrs. S.T. Rorer

Vincent Price’s Buckingham Eggs 

Eggs Buckingham

Allow one egg to each person that is to be served. Cut either a dry or a Virginia ham into very thin slices; allow one thin square to each person. Toast squares of bread, remove the crust. Broil the ham quickly; put each square of ham on a square of toast, put on top a poached egg, dust lightly with pepper and send to the table.

Eggs à la regence

6 eggs 1/2 cupful of chopped cold cooked ham 1 grated onion 1/2 can of chopped mushrooms 2 tablespoonfuls of butter 2 tablespoonfuls of flour 1/2 pint of chicken stock 1/2 teaspoonful of salt 1 saltspoonful of pepper

Stand the ham over hot water until thoroughly heated. Rub the butter and flour together, add the stock, stir until boiling, add the mushrooms, sliced, the salt, pepper and the onion; stand this over hot water while you poach the eggs. Dish the eggs, cover them with the sauce, strained, and cover with the chopped ham. Garnish the dish with mashed potatoes or boiled rice, and send at once to the table.

Eggs Zanzibar

1 small egg plant 1 thin slice of ham 6 eggs 2 tablespoonfuls of sherry 2 tablespoonfuls of tomato catsup 2 level tablespoonfuls of butter 1 dash of pepper

Cut the egg plant into slices, season it with salt and pepper, dip in egg and bread crumbs and fry carefully in deep hot fat; put this on brown paper in the oven to dry. Broil the ham, cut it into squares sufficiently small to go neatly on top of each slice of egg plant. Poach the eggs, and heat the other ingredients for the sauce. Dish the egg plant on a platter, put on the ham, and on each piece of ham an egg; baste with sauce and send to the table.

Of Peas and Ham cum Commento

Mr. Hamstead, in the 8th Volume of his useful Collections, tells us, the vessels were very good made at Fulham, but all flat, the Difficulty in making a hollow Dish was thought insuperable, because it must be burnt to that Degree, that the Heat of the Fire made the Sides fall: But this ingenious Christian surmounted the Difficulty, and hath many Years ago actually made several very delicate Pots of English Materials.

In the glaze were wrought A Skeleton in Metal; it is well done, but only to the short Ribs. Venus and Cupid in Wax-work. A Sort of Bachus, or Antick, pouring out Liquor, with a Bull’s Head betwixt his Thighs, or perhaps a Rams, relating to some Local Custom, like that of a Flitch of Bacon at Dunmoe in Essex: It is of Wood, and hath in old Characters Belly merry In a different script. The History of Joseph of Arimathea’s entombing our Saviour, whose emaciated Corps is very well represented in the Winding-sheet.

Ham Radio

On the air

Some of the old ham radio operators grew up on cat’s whiskers and geranium. On a winter’s  night they would pick up Siberia on the second bounce. Those Ruskies were tuned in during the original Cold War. 

Stink and a hay

Knight in shining armour dissed by a dragon

Knight in shining armour dissed by a dragon

I’ll seer yr bacon, and raise you a stink and a hay. A bona dea keeps the anchor awake. Yes we have no null modems. I’d like you to meet my niche. Suckle me choppers at Pa’s moll and pick a peck of pox malt, apocryphal of rye. Ask me no algebra and I tell you no lie. No stone’ll be unturned, nor thrown out at first. Singasing of Sack’s pence, fractal Jack in the pluton green, and yet those cratons keep rolling along.

SaveSave

Head cheese

Li'l Abner drooling for Daisy May's ham

Li’l Abner drooling for Daisy May’s ham

Head cheese or brawn is a cold cut that originated in Europe and should have stayed there. A version pickled with vinegar is known as souse. Head cheese is not a cheese but a terrine or meat jelly made with flesh from the head of a calf or pig (sometimes a sheep or cow), and often set in aspic. The parts of the head used varies, but the brain, eyes, and ears are usually removed. The tongue, and sometimes even the feet and heart, may be included.

Moth-proofing Ham

Method of curing hams and Puteolan ofella [Supposed to be the same as the offulae carnis, lumps of salted pork, mentioned by Columella (XII, 55, 4)]. You should salt hams in the following manner, in a jar or large pot: When you have bought the hams cut off the hocks. Allow a half-modius of ground Roman salt to each ham. Spread salt on the bottom of the jar or pot; then lay a ham, with the skin facing downwards, and cover the whole with salt. Place another ham over it and cover in the same way, taking care that meat does not touch meat. Continue in the same way until all are covered. When you have arranged them all, spread salt above so that the meat shall not show, and level the whole. When they have remained five days in the salt remove them all with their own salt. Place at the bottom those which had been on top before, covering and arranging them as before. Twelve days later take them out finally, brush off all the salt, and hang them for two days in a draught. On the third day clean them thoroughly with a sponge and rub with oil. Hang them in smoke for two days, and the third day take them down, rub with a mixture of oil and vinegar, and hang in the meat-house. No moths or worms will touch them.

— Cato the Elder (234 BC – 149 BC), De Agri Cultura

Balloons, Airships, and Flying Machines

By Gertrude Bacon 1905

The Authoress, her Father, and Mr. Spencer making an Ascent.

Such strength a man has never possessed, or can ever hope to; but even as it is, by long practice and great effort, men have succeeded at different times, not exactly in flying, but in helping themselves along considerably by means of wings. A man is said to have flown in this way in Rome in the days of Nero. A monk in the Middle Ages, named Elmerus, it is stated, flew about a furlong from the top of a tower in Spain, another from St. Mark’s steeple in Venice, and another from Nuremburg. 13 But the most successful attempt ever made in this direction was accomplished about 200 years ago by a French locksmith of the name of Besnier. He had made for himself a pair of light wooden oars, shaped like the double paddle of a canoe, with cup-like blades at either end. These he placed over his shoulders, and attached also to his feet, and then casting himself off from some high place, and violently working his arms and legs so as to buffet the air downwards with his paddles, he was able to raise himself by short stages from one height to another, or skim lightly over a field or river. It is said that subsequently Besnier sold his oars to a mountebank, who performed most successfully with them at fairs and festivals.

War hero receives medal of honor

War hero receives medal of honor for sending cruise missile against cave men. “The launch button was stuck so I hit it with a hammer,” he recalls. “You know how dangerous that is? More dangerous than running with scissors.”

The Taliban say they have recovered 160 mutilated bodies from Kadam village after it was completely destroyed by US bombs on Wednesday night. The United States has expressed regret for the loss of any innocent lives, but president Clinton stressed that them’s the breaks.

The news was embargoed because of the anthrax scare had halted U.S.-bound traffic for about four hours yesterday evening on the Queenston-Lewiston Bridge. The Niagara County Sheriff’s Department said an unidentified substance was spotted on a carpet outside the U.S. Customs building at the bridge.

An envelope from Florida, which forced the evacuation of a building, contained nothing but documents, police said yesterday. The 15-storey office building was evacuated earlier this week after workers at Globe International Inc. called police when the envelope arrived from American Media Inc.

President Clinton said that the CIA would start to spread a mild dose of anthrax in an effort to kill all snail mail.