Ham Cake
This should be made the day before it is wanted. Take the remains of a cold ham. Cut it into small bits, and pound it well (fat and lean together) in a marble mortar, adding some butter and grated nutmeg; or a little cream, sufficient to moisten it throughout. Fill a mould with the mixture, and set it for half an hour into a moderate oven. When ready for use, set the mould for a few minutes into hot water, and then turn out the ham cake on a dish. Cover the surface all over with a coating of beaten white of egg. And before it is quite dry, decorate it with capers, or pickled nasturtion seeds, arranged in a pattern.
Send small bread rolls to the supper table with the ham cake.