Siece of the white off at each end that they may stand firmly when
ished, and coat them thickly with the forcemeat. Set on upper
grate of very hot oven to brown, and 'serve piled neatly on hot oish.
^ our a cup of hot, rich gravy over them into which a little lemon
juice has been squeezed, and serve. Or leave eggs whole, cover with
forcemeat, put in a frying-basket and set into boiling fat for two
minutes. JNice for lunch, tea or picnics.
French Eggs, — Boil hard, remove shells, roll in beaten ege, then
in cracker crumbs and fry in butter until brown. Pour over them a
gravy made in pan of butter, crumbs and cream✪ French Eggs. An excellent side
aish for dinner.
Fricasseed Eggs, — Put a half pound stale bread and a pint milk
or good meat broth seasoned with pepper and salt in saucepan and
boil three minutes, mash well and mix and boil until a thin paste is
made, stirring constantly; mix with this six or eight bara-boiled
"^eggs, cut in slices or dice, seasoned with
pepper and salt, stir over the fire five minutes
and serve hot. Or put the broth on the fire
in saucepan with the seasoning, adding also
^^^^^^ parsley and a suspicion of onion✪ Fricasseed Eggs, and let
saoMpma. comc to a boll. Rub the slices of egg with
melted butter, then roll them in flour. Lay them gently in the gravy
EGGS. 205
and let this become smoking hot upon the side of the range, but do
not let it actually boil lest the eggs should break. They should lie
thus in the gravy for at least five minutes. Have readv upon a plat-
ter small slices of nicely fried bread, lay the sliced eggs evenly
upon this, pour the gravy over all and serve ho*.
Fried Eqgs. — ^After frying ham drop the eggs one by one in the
hot fat and dip it over them until the white is set, or cook from three
to five minutes, as liked. They may be served alone or on the ham
dusted over with pepper and salt, or they may be fried in other fat
and ser^-ed with brS ham, or oA toast sprinlled with catsup or a
sauce of any kind. Fried eggs may also be served on . slices of
Bologna sausage tossed over the fire in hot butter or salad oH.
Place an egg on each piece of sausage, arrange amons them some
parsley leaves fried crisp, and serve as not as possible. French cooka
pour over fried eggs a hot mixture
of chopped onions and bread-crumbs,
a little water and a few drops vinegar
seasoned with salt. The fried egg
pan is' very nice where it is desired _
to retain the shape of the egg. A . Fried empm.
nice way of frying eggs is to have as many as are required broken
in cups or saucers, and heat over the fire a frying-pan two-thirds
full of fat until it smokes. Put the eggs into the smoking hot fat
and fry for two minutes, putting in at once only as many eggs as
will float ; as soon as they are fried take out of fat with skimmer
and lay on slices of broiled ham or bacon cooked while the eggs are
being fried. Serve the dish very hot.
Page 169 · 3 recipe records on this page
Presented as published in 1890. 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
Slice of the white off at each end that they may stand firmly when dished, and coat them thickly with the forcemeat. Set on upper grate of very hot oven to brown, and serve piled neatly on hot dish. Pour a cup of hot, rich gravy over them into which a little lemon juice has been squeezed, and serve. Or leave eggs whole, cover with forcemeat, put in a frying-basket and set into boiling fat for two minutes. JNice for lunch, tea or picnics.
French Eggs.—Boil hard, remove shells, roll in beaten ege, then in cracker crumbs and fry in butter until brown. Pour over them a gravy made in pan of butter, crumbs and cream. An excellent side aish for dinner.
Fricasseed Eggs.—Put a half pound stale bread and a pint milk or good meat broth seasoned with pepper and salt in saucepan and boil three minutes, mash well and mix and boil until a thin paste is made, stirring constantly; mix with this six or eight hard-boiled
"^eggs, cut in slices or dice, seasoned with pepper and salt, stir over the fire five minutes and serve hot. Or put the broth on the fire in saucepan with the seasoning, adding also parsley and a suspicion of onion, and let
come to a boil. Rub the slices of egg with
melted butter, then roll them in flour. Lay them gently in the gravy
and let this become smoking hot upon the side of the range, but do not let it actually boil lest the eggs should break. They should lie thus in the gravy for at least five minutes. Have readv upon a platter small slices of nicely fried bread, lay the sliced eggs evenly upon this, pour the gravy over all and serve hot.
Fried Eggs.—After frying ham drop the eggs one by one in the hot fat and dip it over them until the white is set, or cook from three to five minutes, as liked. They may be served alone or on the ham dusted over with pepper and salt, or they may be fried in other fat and served with fried ham, or oA toast sprinlled with catsup or a sauce of any kind. Fried eggs may also be served on . slices of Bologna sausage tossed over the fire in hot butter or salad oH. Place an egg on each piece of sausage, arrange amons them some parsley leaves fried crisp, and serve as not as possible. French cooka pour over fried eggs a hot mixture of chopped onions and bread-crumbs, a little water and a few drops vinegar seasoned with salt. The fried egg pan is' very nice where it is desired to retain the shape of the egg.
nice way of frying eggs is to have as many as are required broken in cups or saucers, and heat over the fire a frying-pan two-thirds full of fat until it smokes. Put the eggs into the smoking hot fat and fry for two minutes, putting in at once only as many eggs as will float ; as soon as they are fried take out of fat with skimmer and lay on slices of broiled ham or bacon cooked while the eggs are being fried. Serve the dish very hot.
Records on this page
French EggsFried EggsFricasseed Eggs