Cookery for every household

1 tea-sp. vinegar. Bread-crumbs or grated cheese. Skin and scald the onions and cut them in thin slices. Melt the butter in a saucepan. When hot, put in the onions, and let them cook slowly until they become brown, but not burnt. Then add the flour, let it cook for a few minutes, and pour in the stock. Stir until boiling, season to taste with pepper, salt, a pinch of nutmeg, and a little made mustard. Add also one glass of wine and one tea-spoonful vinegar, and simmer slowly until the onions are cooked. Cut the hard-boiled eggs in slices, and pile them up on a fireproof dish. Pour the onion sauce over them, sprinkle the top with bread-crumbs or grated cheese, lay a few small pieces of butter on the top, and brown quickly in the oven. Note. — The wine may be omitted. Probable cost. Is. 2 d. 1332. Eggs with Spaghetti | lb. spaghetti. 1 oz. butter. A pinch of nutmeg. Seasoning. 3 hard-boiled eggs. 2 or 3 table-sps. grated cheese. 1 gill white sauce. Cook the spaghetti in boiling water until tender, drain it well, and toss it in the butter. Season with pepper, salt, and a pinch of nutmeg. Cut the hard-boiled egg in’ slices, and prepare a gill of good white sauce. Then grease a fireproof dish, and arrange the spaghetti and eggs in it in layers. Sprinkle over half the grated cheese, pour the sauce on the top, and then the remainder of the cheese. Lay on a few small pieces of butter, and brown in a quick oven. Probable cost, 10 d. 1333, Eggs with Vegetable Marrow 4 hard-boiled eggs. 1 small vegetable marrow. 1 onion. | pt. white sauce. 1 dessert-sp. chopped parsley. 1 yolk of egg. A pinch of mace. Choose a young fresh marrow, and cook it in boiling water along with the onion until tender. Then drain and arrange it in a hot dish with the eggs cut in quarters or slices. Make a white sauce (Recipe 671), using half milk, and half water in which the marrow was cooked. Season it with white pepper, salt, a pinch of ground mace and the chopped parsley. When thoroughly cooked, remove it from the fire and stir in the yolk of egg. Pour this sauce over the marrow and eggs, and serve very hot. Probable cost, Is. 1334. Eggs a la Clifton 4 hard-boiled eggs. Egg and bread-crumbs. A little flour. 1 gill brown sauce. Salt. Pepper. Cut the eggs across in two pieces so that they stand like little pyramids. Coat them lightly with flour seasoned with pepper and salt, and then egg and bread-crumb them. Flatten the crumbs on so as to keep the form of the eggs, and then fry them in boiling fat to a golden brown colour. Arrange them neatly on a hot dish with the pointed ends up, and pour the brown sauce tidily round. Probable cost, 10a!. 1335. Egg Croquettes 2 hard-boiled eggs. 1 or 2 table-sps. white sauce. ltea-sp. chopped parsley A squeeze of lemon juice. Salt. Pepper. Some scraps of pastry. Chop the eggs, and add to them enough white, or other suitable sauce, to bind them together. Season with pepper, salt, parsley, and a squeeze of lemon juice. A few chopped mushrooms may be added if available, or a little grated cheese. Use this mixture for making the croquettes, and following the directions given for Cold Meat Croquettes {Recipe 1018). Probable cost, 6 d. 1336. Egg Cutlets 3 hard-boiled eggs. | oz. butter. | oz. flour. £ gill milk. 2 table-sps. breadcrumbs. J tea-sp. anchovy or shrimp essence.