Eyys in Wine Sauce. — Put into a saucepan over the
tire one chopped onion, with a tablespoonful of flour
and a small piece of butter. When these ingredients
are well mixed, add a small tumblerful of red wine,
the same of stock, salt, pepper, and grated nutmeg;
stir and let it boil, allowing it to reduce slightly.
Have ready some hard-boiled eggs cut in quarters ;
pour the sauce over them, and serve with fried
sippets.
F.yya 1,1 Geary. — Make some good strong meat gravy
hot ; boil some water with a little salt and a teacupful
of vinegar ; into this break as many eggs as are
required, and as will conveniently lie side by side in
the saucepan, let them boil for two minutes, lift them
out carefully into a shallow hot dish ; pour the gravy
over.
Fried Eyy-i. Work into a small piece of butter a
handful of breadcrumbs, some chopped chives✪ Fried Eggs, salt
and pepper, butter some petite x cainaea (paper cases),
line each with the mixture just made, break an egg
in each one, grill them, and just before serving hold
a red hot shovel over them for a few seconds.
Staffed F.yyx (Savoury). — Boil some eggs hard, cut
off a small piece from one end so as to make them
stand straight, take out the yolks and pound them in
a mortar with filleted anchovies, a little butter, and a
sprinkling of tomato and anchovy sauces, put in
plenty of pepper ; fill the whites again with the paste
and garnish with parsley✪ Stuffed Eggs (Savoury). The stuffing can bo greatly
varied with different ingredients.
04
COOKERY,
POTATOES.
I here are two ways of boiling these useful tubers ;
either steam them or else put them over the fire in
cold water enough to cover them, put on the lid and
let them boil till the skin shows signs of bursting.
■•<lter which pour the water away, cover the saucepan,
and stand it on the side of the fire to dry a little
hef ore peeling them or sending them to the table in
their jackets ; they can of course be peeled first and
treated in the same way. To steam them put about
three inches of water into a dee]) saucepan; the
potatoes are then placed on a strainer which hooks
round the sides of the utensil (and which can be made
by any local tinsmith), and the lid is put on ; stand it
over the fire, and the potatoes will be done when the
water has evaporated. There are a great many kinds
of steamers made now, such as the Boilerette, etc.,
which would obviate the necessity of having the
above-mentioned strainer, though it is a useful thing
to possess.
I’otatoe* (Fried).- These can be made from cold
boiled potatoes or raw ones ; both ways give an
equally delicious result and also make a change. If
previously boiled, slice' them fairly thin, or cut them
into two or three pieces each, put them into the frying
pan with hot lard, moisten them with a few drops of
milk, but do this very sparingly, stir them about a
little, then cover them with a dish fitting the pan, let
them slowh fry a good colour till the underneath part
forms almost a crust, then turn over the pan, and if
EGGS AND POTATOES.
65
Cookery
1897Page 25 · 4 recipe records on this page
Presented as published in 1897. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Eyys in Wine Sauce. — Put into a saucepan over the
tire one chopped onion, with a tablespoonful of flour
and a small piece of butter. When these ingredients
are well mixed, add a small tumblerful of red wine,
the same of stock, salt, pepper, and grated nutmeg;
stir and let it boil, allowing it to reduce slightly.
Have ready some hard-boiled eggs cut in quarters ;
pour the sauce over them, and serve with fried
sippets.
F.yya 1,1 Geary. — Make some good strong meat gravy
hot ; boil some water with a little salt and a teacupful
of vinegar ; into this break as many eggs as are
required, and as will conveniently lie side by side in
the saucepan, let them boil for two minutes, lift them
out carefully into a shallow hot dish ; pour the gravy
over.
Fried Eyy-i. Work into a small piece of butter a
handful of breadcrumbs, some chopped chives, salt
and pepper, butter some petite x cainaea (paper cases),
line each with the mixture just made, break an egg
in each one, grill them, and just before serving hold
a red hot shovel over them for a few seconds.
Staffed F.yyx (Savoury). — Boil some eggs hard, cut
off a small piece from one end so as to make them
stand straight, take out the yolks and pound them in
a mortar with filleted anchovies, a little butter, and a
sprinkling of tomato and anchovy sauces, put in
plenty of pepper ; fill the whites again with the paste
and garnish with parsley. The stuffing can bo greatly
varied with different ingredients.
04
COOKERY,
POTATOES.
I here are two ways of boiling these useful tubers ;
either steam them or else put them over the fire in
cold water enough to cover them, put on the lid and
let them boil till the skin shows signs of bursting.
■•<lter which pour the water away, cover the saucepan,
and stand it on the side of the fire to dry a little
hef ore peeling them or sending them to the table in
their jackets ; they can of course be peeled first and
treated in the same way. To steam them put about
three inches of water into a dee]) saucepan; the
potatoes are then placed on a strainer which hooks
round the sides of the utensil (and which can be made
by any local tinsmith), and the lid is put on ; stand it
over the fire, and the potatoes will be done when the
water has evaporated. There are a great many kinds
of steamers made now, such as the Boilerette, etc.,
which would obviate the necessity of having the
above-mentioned strainer, though it is a useful thing
to possess.
I’otatoe* (Fried).- These can be made from cold
boiled potatoes or raw ones ; both ways give an
equally delicious result and also make a change. If
previously boiled, slice' them fairly thin, or cut them
into two or three pieces each, put them into the frying
pan with hot lard, moisten them with a few drops of
milk, but do this very sparingly, stir them about a
little, then cover them with a dish fitting the pan, let
them slowh fry a good colour till the underneath part
forms almost a crust, then turn over the pan, and if
EGGS AND POTATOES.
65