Poached Eggs. — Put into a pan some water and
vinegar in the proportion of a tablespoonful of best
vinegar to each quart of water, bring this to the
boil, then break one egg into a cup, and from this
slip it gently into the water; j)our a little of the
acidulated water over the egg with a spoon, gathering
the white lightly round it ; repeat this with each
egg, and let them cook for three minutes or so till
the white is nicely set ; now lift each separately with
a delicately clean fish slice, let it drain over the pan
for a minute, then lift it on to a slice of buttered
toast, bacon, &c., or simply on to a hot dish, as
preferred, and serve.
Eggs, Fried. — It is not so easy as it sounds to fry
an egg properly, as may be proved only too often
when “ fried ham and eggs ” is the dish for breakfast.
The reason is that the cook fries her bacon first and
then fries the eggs in the same fat, which is mani-
festly insufficient. The proper way is this : Put into
a, clean pan 3oz. or 4oz. of good fat✪ Fried Eggs (clarified dripping,
22 BREAKFAST AND LUNCH DISHES.
lard, marrowfat, &c., as you please), and when
this fat is thoroughly hot, slip the eggs in, one at a
time, and directly the white is nicely set lift them
out with a fish slice, drain thoroughly, and cook tlic
next egg. The eggs when cooked sliould be placed
either on a clean cloth or a folded sheet of kitchen
paper, and carefully trimmed. Eggs cooked thus
are excellent with broiled ham, poulet Marengo, &c.
Eggs, Buttered (or Scrambled). — Take l^oz. to
2oz. of fresh butter, three eggs, half a gill of cream,
milk, or white sauce✪ Buttered (or Scrambled) Eggs, half a small saltspoonful each
of salt and white pej)j)er. Melt about loz. of the
butter in a stewpan, break the eggs, and mix them
into the butter, season them, and stir the whole
gently over a slack fire till they begin to set, then
work in the rest of the butter ; cut up into small
pieces, stirring it all well together till quite amalga-
mated, when you stir in the cream, milk, or sauce,
and it will be ready ; pour it at once on to hot
buttered toast, and serve as hot as possible. This
dish may be varied by the addition of a sjsoonful or
two of fines herhes or d'TJxelles mixture (i.e., a table-
spoonful of minced mushrooms (the stalks and
trimmings will do), a tablesj^oonful each of minced
parsley and chives, or rather less of finely-chopped
shallot, all fried together for five minutes in |oz. of
butter (seasoned with a little pepper and salt), stir
these in after adding the milk or sauce. Cooked
peas, asparagus points, broken-up cauliflower,
shrimps, prawns, or cooked and minced mushrooms
can all be used in this way ; or broiled and seasoned
mushrooms may be placed in a hot silver or china
EGGS.
23
Page 11 · 2 recipe records on this page
Presented as published in 1904. 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
Poached Eggs. — Put into a pan some water and vinegar in the proportion of a tablespoonful of best vinegar to each quart of water, bring this to the boil, then break one egg into a cup, and from this slip it gently into the water; pour a little of the acidulated water over the egg with a spoon, gathering the white lightly round it ; repeat this with each egg, and let them cook for three minutes or so till the white is nicely set ; now lift each separately with a delicately clean fish slice, let it drain over the pan for a minute, then lift it on to a slice of buttered toast, bacon, &c., or simply on to a hot dish, as preferred, and serve.
Eggs, Fried. — It is not so easy as it sounds to fry an egg properly, as may be proved only too often when “ fried ham and eggs ” is the dish for breakfast. The reason is that the cook fries her bacon first and then fries the eggs in the same fat, which is manifestly insufficient. The proper way is this : Put into a, clean pan 3oz. or 4oz. of good fat (clarified dripping,
lard, marrowfat, &c., as you please), and when this fat is thoroughly hot, slip the eggs in, one at a time, and directly the white is nicely set lift them out with a fish slice, drain thoroughly, and cook tlic next egg. The eggs when cooked sliould be placed either on a clean cloth or a folded sheet of kitchen paper, and carefully trimmed. Eggs cooked thus are excellent with broiled ham, poulet Marengo, &c.
Eggs, Buttered (or Scrambled). — Take l^oz. to 2oz. of fresh butter, three eggs, half a gill of cream, milk, or white sauce, half a small saltspoonful each of salt and white pepper. Melt about loz. of the butter in a stewpan, break the eggs, and mix them into the butter, season them, and stir the whole gently over a slack fire till they begin to set, then work in the rest of the butter ; cut up into small pieces, stirring it all well together till quite amalgamated, when you stir in the cream, milk, or sauce, and it will be ready ; pour it at once on to hot buttered toast, and serve as hot as possible. This dish may be varied by the addition of a spoonful or two of fines herbes or d'Uxelles mixture (i.e., a tablespoonful of minced mushrooms (the stalks and trimmings will do), a tablespoonful each of minced parsley and chives, or rather less of finely-chopped shallot, all fried together for five minutes in |oz. of butter (seasoned with a little pepper and salt), stir these in after adding the milk or sauce. Cooked peas, asparagus points, broken-up cauliflower, shrimps, prawns, or cooked and minced mushrooms can all be used in this way ; or broiled and seasoned mushrooms may be placed in a hot silver or china
Records on this page
Fried EggsButtered (or Scrambled) Eggs