Eggs and Minced Meat. — Chop one pint of cold chicken,
ham, or veal fine, and rub it to a smooth paste ; add one table-
spoonful of melted butter, one tahlespoonful of chopped parsley,
salt and pepper to taste, and two beaten eggs. If too dry,
moisten with a little cream or stock or gravy✪ Eggs and Minced Meat, but do not
The Boston Cook Book.
205
have it too soft to shape. Heat it in a frying-pan just
enough to warm through, letting it dry off if too moist.
Form it on a hot platter into a flat mound ; hollow the cen-
tre, leaving a ridge of the mixture round the edge. Keep
it hot, and put three or four poached eggs in the centre.
Fig. 12. Eggs and Minced Meat.
Garnish with triangles of toast laid round the base of the
meat. Or, if you have a larger quantit}^ of meat, prepare
as above, and make a mound one inch deep on a round
dish and a smaller mound above that, and place eggs
baked in cups, or hard-boiled eggs cut in halves, or egg
baskets on the space between the mounds. Garnish with
parsley.
Pannikins. — Warm minced ham or tongue or veal in a
thick cream sauce, and pile it in the centre of a platter.
Heat and butter some earthen cups, break an egg in each,
and bake till the egg is firm. Turn them out and arrange
round the meat.
Various Ways of Serving Hard-boiled Eggs.
Curried Eggs. — Boil six eggs twenty minutes. Eemove
the shells and cut into halves or slices. Fry one teaspoon-
fal of chopped onion in one tablespoonful of butter.^ being
careful not to burn it ; add one heaping tablespoonful of
flour or one even tablespoonful of cornstarch mixed with half
a tablespoonful of curry powder. Pour on slowly one cup
and a half of white stock or milk or cream ; add salt and
pepper to taste✪ Curried Eggs. Simmer till the onions are soft. Add
206
The Boston Cook Book,
the eggs, and when warmed through serve in a shallow
dish ; or arrange the eggs on hot toast ^ and pour the
sauce over them ; or cover with buttered crumbs and bake
till the crumbs are brow^n.
Egg Vermicelli. — Boil three eggs twent}^ minutes. Sepa-
rate the j^olks and chop the whites fine. Toast four slices
of bread; cut half into small squares and half into points
or triangles. Make one cup of thin white sauce with one
cup of cream or milk^ one teaspoonful of butter^ one heaping
teaspoonful of Jlour^ half a teaspoonfid of salt^ and half a
saltspoonful of pepper. Stir the whites into the sauce, and
when hot pour it over the squares of toast. Rub the
yolks through a fine strainer over the whole, and garnish
with a border of toast points and a bit of parsley in the
centre.
Or cut the bread into rounds before toasting. Pour the
white sauce on the hot platter, and put the rounds of toast
on the sauce some distance apart. Put a little of the
chopped white on each slice, pile it high on the edge, rub
the yolks through a fine strainer over the centre, and lay
small sprigs of fine parsley between the toast.
Stuffed Eggs. — Boil six eggs twenty minutes. Re-
move the shells and cut carefully lengthwise. Remove
the 3^olks, and put the two whites of each egg together,
that the}^ may not become
mixed. Mash the yolks,
and add one teaspoonful of
soft butter, a few drops of
onion juice., and half the
quantity of potted or dev-
Fig. 13. Stuffed Eggs garnished with .77 , , r\ 'i*
Parsley. '^ll^d ham OY tongue. (Jr, it ✪ Stuffed Eggs
Page 124 · 3 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Eggs and Minced Meat. — Chop one pint of cold chicken, ham, or veal fine, and rub it to a smooth paste ; add one tablespoonful of melted butter, one tablespoonful of chopped parsley, salt and pepper to taste, and two beaten eggs. If too dry, moisten with a little cream or stock or gravy, but do not
The Boston Cook Book.
have it too soft to shape. Heat it in a frying-pan just enough to warm through, letting it dry off if too moist. Form it on a hot platter into a flat mound ; hollow the centre, leaving a ridge of the mixture round the edge. Keep it hot, and put three or four poached eggs in the centre.
Fig. 12. Eggs and Minced Meat.
Garnish with triangles of toast laid round the base of the meat. Or, if you have a larger quantity of meat, prepare as above, and make a mound one inch deep on a round dish and a smaller mound above that, and place eggs baked in cups, or hard-boiled eggs cut in halves, or egg baskets on the space between the mounds. Garnish with parsley.
Pannikins. — Warm minced ham or tongue or veal in a thick cream sauce, and pile it in the centre of a platter. Heat and butter some earthen cups, break an egg in each, and bake till the egg is firm. Turn them out and arrange round the meat.
Various Ways of Serving Hard-boiled Eggs.
Curried Eggs. — Boil six eggs twenty minutes. Eemove the shells and cut into halves or slices. Fry one teaspoonfal of chopped onion in one tablespoonful of butter.^ being careful not to burn it ; add one heaping tablespoonful of flour or one even tablespoonful of cornstarch mixed with half a tablespoonful of curry powder. Pour on slowly one cup and a half of white stock or milk or cream ; add salt and pepper to taste. Simmer till the onions are soft. Add
The Boston Cook Book,
the eggs, and when warmed through serve in a shallow dish ; or arrange the eggs on hot toast ^ and pour the sauce over them ; or cover with buttered crumbs and bake till the crumbs are brown.
Egg Vermicelli. — Boil three eggs twenty minutes. Separate the yolks and chop the whites fine. Toast four slices of bread; cut half into small squares and half into points or triangles. Make one cup of thin white sauce with one cup of cream or milk, one teaspoonful of butter, one heaping teaspoonful of flour, half a teaspoonful of salt^ and half a saltspoonful of pepper. Stir the whites into the sauce, and when hot pour it over the squares of toast. Rub the yolks through a fine strainer over the whole, and garnish with a border of toast points and a bit of parsley in the centre.
Or cut the bread into rounds before toasting. Pour the white sauce on the hot platter, and put the rounds of toast on the sauce some distance apart. Put a little of the chopped white on each slice, pile it high on the edge, rub the yolks through a fine strainer over the centre, and lay small sprigs of fine parsley between the toast.
Stuffed Eggs. — Boil six eggs twenty minutes. Remove the shells and cut carefully lengthwise. Remove the 3^olks, and put the two whites of each egg together,
that the}^ may not become mixed. Mash the yolks, and add one teaspoonful of soft butter, a few drops of onion juice,, and half the
quantity of potted or deviled Fig. 13. Stuffed Eggs garnished with .77 , , r\ 'i*
Parsley. '^ll^d ham OY tongue. (Jr, it
Records on this page
Eggs and Minced MeatCurried EggsStuffed Eggs