(Recipe #5, pages 67 – 68)
When the remainder of a boiled ham cannot be cut into proper pieces, place it on the stove with a little water, boil it until quite tender, and mince it.
Optionally mince a herring with the ham.
Meanwhile boil unpeeled potatoes in salted water and peel them, but keep them quite hot. Coat a baking dish or pan heavily with butter, place a layer of potatoes in the pan, dot the potatoes with butter, followed by a layer of ham along with sliced onions fried in butter, another layer of potatoes, and so forth, finishing with a layer of potatoes with butter.
If the potatoes need more salt, add what is needed during the layering, making allowance for the saltiness of the ham. If there is insufficient butter, finely diced bacon that has been slowly rendered makes a good substitute.
Place the pan in a hot oven. When the potatoes are heated through, pour the following mixture over them and sprinkle with crumbled zwieback: for 4 servings, 3–4 well-beaten eggs, 3 cups of milk, nutmeg, and some salt.
Return the pan to the oven for about ¾ of an hour.
Translated by David Green.