2 ozs. butter✪ Savory Eggs and Cheese.
Mode. — Butter a pie-dish well, put in half the cheese
and a little cayenne ; break the eggs carefully into a dish ;
then strew over them the parsley (chopped very finely)
Eggs.
and the remainder of the cheese (grated) ; put a few
breadcrumbs over them and small pieces of butter ; bake
in a quick oven for ten or fifteen minutes.
786— EGGS IN CASES.
6 eggs Butter
Grated cheese Cayenne
Chopped parsley✪ Eggs in Cases.
Mode. — Butter six souffle cases, break an egg into
each ; cover each one with a little parsley, grated cheese
and a pinch of cayenne ; bake in a quick oven for ten
minutes.
787— EGGS AND BEEADCEUMBS.
6 eggs Butter
Eresh breadcrumbs✪ Eggs and Breadcrumbs j
Mode. — Butter some patty pans well, sprinkle each
with some breadcrumbs ; break each egg very carefully
into each patty pan ; put on each a little pepper, salt and
butter ; bake in an oven where the heat is greater under-
neath, or on the top of the stove. Let the whites set and
turn them out bottom upwards.
788— EGGS AND BACON.
Ery some eggs nicely and have some grilled bacon✪ Eggs and Bacon.
Mode. — Be careful not to have the eggs greasy, and
fry them a nice brown. Cut the bacon in nice rashers,
and grill over a nice clear fire, watching it carefully.
Place the bacon on a hot dish and lay the eggs on top.
789— BAKED EGGS.
Bacon Eggs
Milk Salt and pepper✪ Baked Eggs.
Mode. — Get some nice fat bacon, chop it very fine,
put it in a pie-dish with a little milk ; allow it to cook for
about ten minutes, then break the eggs in, being careful
not to break the yolks, and bake for five or seven minutes.
Eggs.
790~POACHED EGGS AND ANCHOVY TOAST.
Mode. — Mix some ancliovy paste witli some butter ;
you must guess what quantity you require, for instance,
for two slices of toast you would require a teaspoonful of
paste to a tablespoonful of butter and a pinch of cayenne✪ Poached Eggs and Anchovy Toast.
When it is all mixed together, spread it on very hot toast ;
have the eggs ready, cut away the crusts from the toast,
and put the eggs on it. Serve at once.
•
791— OMELETTE.
2 whole eggs Minced parsley
Pepper and salt Butter✪ Omelette.
Mode. — Beat the whites to a stiff froth, then beat the
yolks in a separate basin with a little butter, pepper and
salt, and chopped parsley. Put a little butter in a pan
and allow it to get hot ; then when you are ready to cook
the omelette mix the whites with the yolks and pour into
the pan ; stir it until it begins to set ; then loosen it
around the edges and double it over ; when browned turn
out on a very hot plate and serve at once. This is
sufficient for one person.
If you want a sweet omelette add a little flour, milk
and sugar, instead of the salt, pepper and parsley, and
when you double it over put a little jam in the centre.
792— GEILLED HAM.
Mode. — Cut some nice thin slices of ham, put them
on a grill over a nice clear fire ; watch closely, as it does
not want too much cooking ; turn it and serve on a very
hot dish, either with fried or poached eggs, or kidney.
793— GEILLED BACON.
Mode. — Cut some nice thin slices of bacon, put them
on a grill over a clear fire ; watch closely, as it does not
Tyant too much cooking ; turn it and serve on a very hot
dish, either with fried or poached eggs, or kidney.
Eggs.
Page 131 · 8 recipe records on this page
Presented as published in 1899. 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
2 ozs. butter.
Mode. — Butter a pie-dish well, put in half the cheese and a little cayenne ; break the eggs carefully into a dish ; then strew over them the parsley (chopped very finely)
Eggs.
and the remainder of the cheese (grated) ; put a few breadcrumbs over them and small pieces of butter ; bake in a quick oven for ten or fifteen minutes.
786— EGGS IN CASES. 6 eggs Butter Grated cheese Cayenne Chopped parsley. Mode. — Butter six souffle cases, break an egg into each ; cover each one with a little parsley, grated cheese and a pinch of cayenne ; bake in a quick oven for ten minutes.
787— EGGS AND BREADCRUMBS. 6 eggs Butter
Fresh breadcrumbs Mode. — Butter some patty pans well, sprinkle each with some breadcrumbs ; break each egg very carefully into each patty pan ; put on each a little pepper, salt and butter ; bake in an oven where the heat is greater underneath, or on the top of the stove. Let the whites set and turn them out bottom upwards.
788— EGGS AND BACON. Fry some eggs nicely and have some grilled bacon. Mode. — Be careful not to have the eggs greasy, and fry them a nice brown. Cut the bacon in nice rashers, and grill over a nice clear fire, watching it carefully. Place the bacon on a hot dish and lay the eggs on top.
789— BAKED EGGS. Bacon Eggs Milk Salt and pepper.
Mode. — Get some nice fat bacon, chop it very fine, put it in a pie-dish with a little milk ; allow it to cook for about ten minutes, then break the eggs in, being careful not to break the yolks, and bake for five or seven minutes.
Eggs.
790— POACHED EGGS AND ANCHOVY TOAST. Mode. — Mix some anchovy paste witli some butter ; you must guess what quantity you require, for instance, for two slices of toast you would require a teaspoonful of paste to a tablespoonful of butter and a pinch of cayenne. When it is all mixed together, spread it on very hot toast ; have the eggs ready, cut away the crusts from the toast, and put the eggs on it. Serve at once.
•
791— OMELETTE. 2 whole eggs Minced parsley
Pepper and salt Butter.
Mode. — Beat the whites to a stiff froth, then beat the yolks in a separate basin with a little butter, pepper and salt, and chopped parsley. Put a little butter in a pan and allow it to get hot ; then when you are ready to cook the omelette mix the whites with the yolks and pour into the pan ; stir it until it begins to set ; then loosen it around the edges and double it over ; when browned turn out on a very hot plate and serve at once. This is sufficient for one person.
If you want a sweet omelette add a little flour, milk and sugar, instead of the salt, pepper and parsley, and when you double it over put a little jam in the centre.
792— GRILLED HAM.
Mode. — Cut some nice thin slices of ham, put them on a grill over a nice clear fire ; watch closely, as it does not want too much cooking ; turn it and serve on a very hot dish, either with fried or poached eggs, or kidney.
793— GRILLED BACON.
Mode. — Cut some nice thin slices of bacon, put them on a grill over a clear fire ; watch closely, as it does not want too much cooking ; turn it and serve on a very hot dish, either with fried or poached eggs, or kidney.
Eggs.
Records on this page
Scrambled EggsSavory Eggs and CheeseEggs in CasesEggs and BreadcrumbsEggs and BaconBaked EggsPoached Eggs and Anchovy ToastOmelette