Birds' Nests

Ingredients

• 8 hard boiled eggs
• 1 lb. laan raw beef
• £ lb. soaked bread
• 16 croutons
• f- teaspoonful salt
• i teaspoonful pepper
• eggwash
• breadcrumbs

Method

1. 1

   Mince the beef very fine, add the soaked bread, which has been squeezed almost dry, and the salt and pepper.

2. 2

   Mix this very thoroughly.

3. 3

   Shell the eggs and cover each one completely with the mixture, dip each of them in eggwash and cover them with crumbs.

4. 4

   Fry these in deep smoking hot fat until they are a nice light brown colour, and then put them into a moderately hot oven for five minutes to make quite sure that the meat mixture is cooked through.

5. 5

   While they are in the oven cut out of slices of bread with a round cutter, 2 inches diameter, sixteen rounds, and fry these in the fat to a light golden colour.

6. 6

   Now take each of the eggs and cut them across into equal halves, put a half on each round of fried bread (crouton) garnish with a tiny spray of parsley in the centre of each, and serve hot.

7. 7

   Gravy should be served separately.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 59. The excerpt below is the record exactly as published.

BIRDS’ NESTS. 8 hard boiled eggs 1 lb. laan raw beef £ lb. soaked bread 16 croutons f- teaspoonful salt i teaspoonful pepper eggwash breadcrumbs

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