Devilled Eggs

Ingredients

• hard-boiled eggs
• a little salt
• a little cayenne
• half a teacupful of bread-crumbs

Method

1. 1

   Cut the hard-boiled eggs into halves.

2. 2

   Take out the yolks, season with salt and cayenne, and add bread-crumbs to make them crumbly.

3. 3

   Cut a little piece off the ends of the eggs to make them stand; fill the hollow places with the prepared yolk, piling it rather high.

4. 4

   Arrange on a dish with watercress around them.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 78. The excerpt below is the record exactly as published.

half a teacupful of bread-crumbs. 6. If any rice were left, put it on a separate dish, and be careful that the curry does not touch it. A YEAR'S COOKERY. S3 February 27th Breakfast. Luncheon Dinner. Small Soles, Baited. Devilled Eggs. Watercress. Buttered Toast. Dry Toast. Brown and White Bread Liver and Bacon. Stewed Prunes. Kidney Soup. Haricot Mutton. Haricot Beans. Potatoes. Boiled Bice Pudding, made of the remains of the rice and Butter. Biscuits and Milk. left from the curry. Cheese. Marketing, For the Day.— One pound and a half of Sheep’s Liver. (It is not probable that calf’s liver can be procured, therefore sheep’s liver must be used.) Half a pound of streaky Bacon cut into rashers {see January 3rd) ; half an Ox Kidney, or two Sheep’s Kidneys ; Potatoes. For To-morrow. — Two Ox-tails ; a good-sized, tender Neck of Mutton ; one tin of Devilled Turkey and Tongue. (Retail price, Is.) Dried Sprats, one bundle for each person ; a pennyworth of fresh German Yeast ; four-pennyworth of Cream for soup. Breakfast. — Baked Soles ( see January 7th). Devilled Eggs. — Cut the hard-boiled eggs into halves. Take out the yolks, put them into a basin, season them with a little salt

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