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Ham Scallops

Cut a pound of ham in scallops a quarter of an inch thick, three inches long, and two broad. Fry them in hot butter until lightly browned on each side, drain them from the fat, and put them on a hot dish. Pick the leaves from a sprig of young parsley, wash it in two or three waters, chop it small, and put a table-spoonful into a saucepan, with three ounces of fresh butter, a little pepper and salt, and a table-spoonful of lemon-juice. Put the mixture on the hob, not on the fire, and keep stirring until it is as thick as custard. Pour it over the scallops, and serve. Time, six minutes to fry the ham. Probable cost, 1s. or 1s. 2d. per pound. Sufficient for three persons.