stewpan with two ounces of butter; add salt and
pepper, and stew, but do not brown tiU quite
done. Thicken with flour mixed with a small
cupful of cream✪ Eggs, Fricasseed, White. Lay the slices of egg in;
give the whole a boil, and serve. This fricassee
may be varied by substituting a good, rich
brown gravy for the cream. Time, ten to
fifteen minutes to boil the eggs. Probable cost,
Is. 8d. for this quantity. Sufficient for three
or foiir persons.
Eggs, Fried. — The frying-pan should be
scrupulously clean, or the white part of the egg
will be spoiled. Drij^ping, butter, or oil may
be used. Break the eggs first into a cup, and
slip each one into the pan as soon as it is hot.
As the eggs fry raise their edges with a slice,
give them a slight shake, and ladle a little of
the butter over the yolk. In two or three
minutes they will be done ; take them out -with
the slice, pare off the rough edges, and draia
from the greasy moisture. Serve on slices of
bacon, or lay them in the middle of a dish
with bacon or ham as a garnish. Probable
cost. Id. to 2d. each. Allow two eggs✪ Eggs, Fried for one
person.
Eggs, Fried (another way). — Break the
eggs into a pan of boiling fat, one by one, and fry
them, taking care that the yolks do not harden.
Serve them with white sauce or gravy, or with
a forcemeat of sorrel.
Eggs, Frothed. — Mix the juice of a lemon
with a table-spoonful of water, and beat up
with it the yolks of eight eggs and the whites
of four. Sweeten to taste, and add a pinch of
salt. Put the mixture into an omelet-pan and
fry carefully. Have ready four whites of eggs
whipped with a pound of fine sugar to a high
froth, and flavoured with vanilla or lemon✪ Eggs, Frothed.
Place the omelet on a dish, and heap the
frothed egg over it. Brown it lightly in an
oven or before the fire. Time to fry, about five
minutes. Probable cost. Is. 6d. Sufficient for
four persons.
Eggs in Paper Cases. — Make a season-
ing with a tea-spoonful of chopped parsley, one
of green onions, a clove of garlic, some pepper,
salt, and a cupfitl of fine bread-crumbs. Have
ready some small paper cases ; dissolve some
butter and paint them with a small brush till
they are lined thickly with it, then nearly fill
them with the seasoning. Break six eggs✪ Eggs in Paper Cases singly
into a cup, and put one on the top of the crumbs
in each case and cover with more. Bake in a
gentle oven or boil over a very slow fire for a
few minutes. As soon as the whites are set
they are done. Ser^-e in the cases. Probable
cost, 9d.
Eggs, Jumbled. — Break four eggs into a
ste^^imn with two ounces of butter and a season-
ing of salt and pepper ; let them st>t over a clear
fire, and stir till the mixture b('comes rather
solid ; then remove, and serve with or without a
ragout of vegetables✪ Eggs, Jumbled, celery, lettuce, spinach,
sorrel, or asparagus tops. If neither be liked,
send to table upon slices of hot buttered toast.
Time, five minutes. Probable cost, without
vegetables, 6d. Sufficient for three or four
persons.
EGG
( 201 )
EGG
Page 497 · 5 recipe records on this page
Presented as published in 1892. 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
stewpan with two ounces of butter; add salt and pepper, and stew, but do not brown till quite done. Thicken with flour mixed with a small cupful of cream. Lay the slices of egg in; give the whole a boil, and serve. This fricassee may be varied by substituting a good, rich brown gravy for the cream. Time, ten to fifteen minutes to boil the eggs. Probable cost, Is. 8d. for this quantity. Sufficient for three or four persons.
Eggs, Fried. — The frying-pan should be scrupulously clean, or the white part of the egg will be spoiled. Dripping, butter, or oil may be used. Break the eggs first into a cup, and slip each one into the pan as soon as it is hot. As the eggs fry raise their edges with a slice, give them a slight shake, and ladle a little of the butter over the yolk. In two or three minutes they will be done ; take them out with the slice, pare off the rough edges, and drain from the greasy moisture. Serve on slices of bacon, or lay them in the middle of a dish with bacon or ham as a garnish. Probable cost. Id. to 2d. each. Allow two eggs for one person.
Eggs, Fried (another way). — Break the eggs into a pan of boiling fat, one by one, and fry them, taking care that the yolks do not harden. Serve them with white sauce or gravy, or with a forcemeat of sorrel.
Eggs, Frothed. — Mix the juice of a lemon with a table-spoonful of water, and beat up with it the yolks of eight eggs and the whites of four. Sweeten to taste, and add a pinch of salt. Put the mixture into an omelet-pan and fry carefully. Have ready four whites of eggs whipped with a pound of fine sugar to a high froth, and flavoured with vanilla or lemon. Place the omelet on a dish, and heap the frothed egg over it. Brown it lightly in an oven or before the fire. Time to fry, about five minutes. Probable cost. Is. 6d. Sufficient for four persons.
Eggs in Paper Cases. — Make a seasoning with a tea-spoonful of chopped parsley, one of green onions, a clove of garlic, some pepper, salt, and a cupfitl of fine bread-crumbs. Have ready some small paper cases ; dissolve some butter and paint them with a small brush till they are lined thickly with it, then nearly fill them with the seasoning. Break six eggs singly into a cup, and put one on the top of the crumbs in each case and cover with more. Bake in a gentle oven or boil over a very slow fire for a few minutes. As soon as the whites are set they are done. Serve in the cases. Probable cost, 9d.
Eggs, Jumbled. — Break four eggs into a stewpan with two ounces of butter and a seasoning of salt and pepper ; let them set over a clear fire, and stir till the mixture becomes rather solid ; then remove, and serve with or without a ragout of vegetables, celery, lettuce, spinach, sorrel, or asparagus tops. If neither be liked, send to table upon slices of hot buttered toast. Time, five minutes. Probable cost, without vegetables, 6d. Sufficient for three or four persons.
EGG
( 201 )
EGG
Records on this page
Eggs, Fricasseed, WhiteEggs, FriedEggs, FrothedEggs in Paper CasesEggs, Jumbled