EGG AND BACON CAKES
Yet another lovely old recipe I have found, and as so often happened in those days, the base was from a left over roast. It suggests using ham or bacon from the end of a hock or gammon. I love roast gammon, but do not have it that often, but had to buy one to roast, so I could make these with the leftovers! Gammon can be salty, so only season with pepper.
The quantity below makes 8 x 4 oz cakes.
Basic white sauce:
Large knob butter, melted, in a small saucepan. 2 heaped teaspoons plain flour, 10 fl oz whole milk. Seasoning. [+ dry mustard powder]. Quickly add the flour to the melted butter then whisk in the milk, over a medium heat. Keep whisking until smooth and bubbly. Season as you wish [but no salt]. I like to use mustard too, when adding the flour.
½ lb boiled bacon [or ham]
6 hard boiled eggs, cooled in cold water, then shelled
6 tablespoons breadcrumbs from a stale loaf [you can buy them]
½ pint white sauce
2 dessert spoons catsup [ketchup]
[chopped parsley - not in the original recipe]
a beaten egg for dipping
When the eggs are cold put the bacon and eggs through a mincer. Oh dear, I don’t have one of those. But I do have a food processor! Don't you just love old recipe expressions? I just blitz for a 2 or 3 seconds, separately. Add 3 tablespoons of the breadcrumbs, a good sprinkling of pepper and the ketchup, plus the chopped parsley, if using, then mix well. Stir in the hot white sauce then leave until quite cold and chill.
Form into little cakes, using plain flour on your hands. Dip into the beaten egg and coat with the remaining breadcrumbs and fry in hot oil [dripping or fat] until golden brown. More pics on my Blog.
The old recipe suggests you serve them on a mound of mashed potatoes. That sounds delicious. My husband and family loved them but we served them with Jersey Royals!
Note: I love the old word catsup. I believe they used to make it with many flavours, as well as our usual tomato and the recipe lists using tomato or mushroom catsup. Has anyone ever seen that?