Baked Onion and Egg Dish

Ingredients

• Slice I good-sized onion
• add i pint of milk
• 2 cloves
• }^ of a blade of mace
• ^ of a teaspoonful of salt
• I heaping tablespoonful of butter
• and flour
• ^ of a cupful of fine stale bread crumbs
• Drop in carefully 5 eggs

Method

1. 1

   Slice the onion, cover with boiling water and let stand for five minutes.

2. 2

   Drain, add milk, cloves, mace, and salt, and simmer for half an hour.

3. 3

   Rub through a sieve.

4. 4

   In a saucepan, melt butter and flour, add the milk and onion mixture, and stir until thickened.

5. 5

   Add bread crumbs, salt, and pepper.

6. 6

   Simmer for five minutes and transfer to a buttered baking dish.

7. 7

   Carefully drop in eggs and bake in a hot oven until set.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 44. The excerpt below is the record exactly as published.

Slice I good-sized onion, cover with boil- ing water and let stand for five minutes. Drain, add i pint of milk, 2 cloves, }^ of a blade of mace and ^ of a teaspoonful of salt and simmer for half an hour. Rub through a sieve, pressing through as much of the pulp as possible. Into a saucepan put I heaping tablespoonful each of butter and flour, set over the fire and when melted and mixed add the milk and onion and stir until smooth and thickened. Now add ^ of a 160 October^ cupful of fine stale bread crumbs and salt and pepper to taste. Simmer for five min- utes and turn into a buttered baking dish. Drop in carefully 5 eggs

Cook this with the app: pantry check, scaling, and the assistant.