Bird's Nests

Ingredients

• Boil 4 fresh eggs
• Skin 4 sausages
• roll in egg
• roll in breadcrumbs
• Fry in boiling fat
• garnish with parsley

Method

1. 1

   Boil eggs for 10 minutes, cool and shell.

2. 2

   Roll sausages on a floured board, wrap around eggs, then roll in egg and breadcrumbs.

3. 3

   Fry until golden brown and serve arranged with parsley.

Nutrition per serving

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 50. The excerpt below is the record exactly as published.

BIRD’S NESTS. Boil 4 fresh eggs lo minutes, put them into cold water and shell. Skin 4 sausages. Roll out sausages on floured board, roll up hard-boiled eggs in sausage meat, then roll in egg and breadcrumbs. Fry in boiling fat. Halve them and stand up arranged on dish with parsley. OSBORNH. BREAKFAST DISH. 2 lbs. of veal cutlets. | 5 eggs. Sweet herbs. Stew the veal cutlets in good gravy. IVet a pie-dish. Line it bottom and sides with slices of hard-boiled eggs. Cut up the meat and put it in layers, first meat sprinkled with herbs, then slices of egg, and so on till the dish is full. Fill the dish by spoonfuls of gravy. Stand it in a stewpan uncovered, and boil for half an-hour. Let it get cold and turn out. Mi.ss Josephine Smith, I St Mary’s Villas, Chiselhurst, Kent. BUTTERED OR SCRAMBLED EGGS. 2 eggs. I tablespoonful butler. I’epper and salt. i slice of toast. Put the butter into a saucepan, and, when it is melted, add the eggs, well beaten, with pepper and salt, and stir continually until a thick creamy substance appears — about 2 minutes. Have ready a slice of hot buttered toast. Pile the eggs on top and serve hot. Mrs Sutherland. 112 CELERY CREAMS (Savoury). ^ doz. lunch biscuits or some small rounds of brown bread. Small quantity of double cream. I oz. grated Parmesan cheese. A few grains cayenne. Salt. Few pieces of shredded celery. Whi.sk cream until cjuite stiff. Mix with it the cheese, seasonings, and a little chopped celery. *A little anchovy if liked may be added. Force small heaps of this mixture through a forcing bag on to biscuits or bread rounds, and stick some shreds of celery on top. Mrs Murray, Mayfield, Melksham, Wilts. CHEESE SOUFFLE. I oz. butter. I oz. flour. I gill milk. ^ teaspoonful salt. 3 ozs. grated cheese. 3 yolks of eggs. 4 whites. Cayenne and white pepper. Mix butter and flour in small saucepan over the fire, add the milk, and stir till it boils and thickens. Take from fire and add the seasonings, the cheese, and the yolks one by one. Have the whites stiffly beaten and stir in gently. Pour into a buttered pie dish and bake in a quick oven for 20 minutes. Serve at once. Miss He-len Rankine, Edinburgh. CONVENT EGGS. Boil 4 eggs hard. Peel and slice an onion. Put into a frying-pan i oz. butter, when melted add the onion, and fry white. Add a teaspoonful of flour, mix it well, add about ^ pint of milk, stir it till it forms a nice white sauce, add pepper and salt When nearly done add the eggs cut into 6 pieces crossways, and serve hot on toast. Miss A. M. Bell, Balerno. DURHAM CUTLETS. ^ 11). of cold meat. I oz. of butter, i teaspoonful of .salt. I teaspoonful of parsley. I i-'gg- I I oz. of flour. I J pt. of stock. I teaspoonful of pepper. I teaspoonful of ketchup. 1 lot fat to fry. Breadcrumbs. 113 Cliop meat and parsley, melt the butter in a pan, add the flour, then stock gradually, stirring till it boils and thickens. Then add chopped meat, parsley, salt, pepper, and ketchup, and mix well, then turn on to a plate to cool. When cold make into cutlets, brush over with egg, and coat with bread crumbs. Fry a golden brown colour in boiling fat. Garnish with parsley

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