Dropped Eggs with White Sauce

Ingredients

• half a cupful of boiling water
• Two or three large spoonfuls of nice strained gravy
• A quarter teaspoonful of salt
• a heaping teaspoonful of flour
• a tablespoonful of butter
• A little pepper
• a little minced parsley

Method

1. 1

   Drop or poach the eggs and place them on a hot, flat dish.

2. 2

   In a saucepan, combine boiling water, strained gravy, pepper, and salt.

3. 3

   When boiling, stir in flour mixed with cold water to avoid lumps.

4. 4

   Stir and boil for one minute, then add butter and stir for two minutes longer.

5. 5

   Pour the sauce over the eggs.

As published

This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 10. The excerpt below is the record exactly as published.

Dropped Eggs with White Sance. Drop or poach the eggs ; put them on a hot, flat dish and pour over them this sauce boiling hot. In a saucepan put half a cupful of boiling water. Two or three large spoonfuls of nice strained gravy. A little pepper. A quarter teaspoonful of salt. When this boils stir in a heaping teaspoon- ful of flour wet up smoothly with a little cold water to keep it from lumping. Stir and and boil one minute and add a tablespoonful of butter. Stir steadily two minutes longer, add, if you like, a little minced parsley

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