Buck Rarebit

Ingredients

• A round or square of polenta
• a tablespoonful of rarebit mixture
• a poached egg

Method

1. 1

   Spread the cheese mixture on the polenta.

2. 2

   Bake to a golden brown, place the poached egg, well drained, on the top.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 55. The excerpt below is the record exactly as published.

Buck Rarebit | Materials.—A round or square of polenta, a tablespoonful of rarebit mixture, a poached | egg. | Method.—Spread the cheese mixture on | the polenta. Bake to a golden brown, piace | the poached egg, well drained, on the top. EGG DISHES 211 How to Poach an Egg _. Boil sufficient water in a small pan to cover the egg, add 1 tablespoonful of vinegar. When it boils, place the whole egg with shell on a tablespoon and dip it in the boiling liquid for 2 or 8 seconds. Take the egg out, - break it and drop it directly over the surface of the water in the liquid, or break the egg on a saucer and carefully let it slide into the boiling liquid. Cover with the lid, remove the pan off the fire. Let poach for 3 minutes, then carefully take out the egg, place in warm water to wash the vinegar away, and drain on a cloth. To place it on toast, hold the toast to the side of the egg and lift the egg with the cloth so that the egg turns over on to the toast. Polenta may be used instead of toast. Poached eggs

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