NO. 72. MINCED HAM AND EGGS.
MINCED HAM AND EGGS
Mince boiled ham very fine. Moisten it with white sauce. Form it into a mound and cover it with crumbed yolks of hard-boiled eggs. Cut the whites of the eggs into strips and arrange them around the ham.
VEAL CHOPS
Cut thin chops from the rack and trim them like French mutton chops. Leave the bone two and a half inches long. Strike the meat with a cleaver to flatten it out to two and a half inches in diameter. Chop the trimmings very fine, season them with pepper and salt and a few drops of onion juice. Spread the mince over the chops in an even layer. Egg and bread-crumb them and sauté them until thoroughly cooked. Serve on a dish with a little sauce made from the drippings in the sauté-pan, or with a tomato sauce.
Serve spinach with this dish.
NO. 70. MINCED MEAT GARNISHED WITH POTATO RINGS HOLDING VEGETABLES.
