(Recipe #116, page 105)
After cutting off all the skin and the tough rind of a raw smoked ham, take all the meat that should not be brought to the table (for example because it would be dry and tough) and soak it in water for a day and overnight in milk. Then mince it as fine as possible with any salt that is still needed, form it into steaks about an inch thick, dip them in egg with some pepper, turn them in zwieback crumbs, and fry as described above.
If you want these steaks to be very tender, slowly fry them covered up to 1½ hours, occasionally adding a little boiling water.
Translated by David Green.