Egg Broth

Ingredients

• An egg
• 3/4 pint good unflavored veal or mutton broth
• salt
• toast

Method

1. 1

   Beat the egg well in a broth basin; when frothy add the broth, salt to taste, and serve with toast.

Nutrition per serving

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 128. The excerpt below is the record exactly as published.

saltspoonful salt. Cut the meat into very small pieces, carefully removing the fat. Put into a stone jar with the salt and water; cover with the lid, and tie over a piece of thick brown paper. Put it into a moderate oven, simmer slowly for 4 hours, and strain. 261 262 White Ribbon Cook Book. Beef- Tea Custard — This may be served alone, either hot or cold, or a few small pieces can be put in a cup of beef-tea, which is thus transferred into a kind of soupe royale. Beat up an egg in a cup, add a small pinch of salt, and enough strong beef-tea to half fill the cup; butter a tiny mould and pour in the mixture. Steam it for 20 min- utes, and turn it out in a shape. Mutton Broth — Cut in small pieces 1 lb. of lean mutton or lamb, and boil it, unsalted, in 1 quart cold water, keeping it closely covered until it falls to pieces. Strain it and add 1 table- spoonful of rice or barley, soaked in a little warm water. Simmer for 3^ hour, stirring often, then add 4 tablespoonfuls milk, salt and pepper, and a little chopped parsley, if liked. Simmer again 5 minutes, taking care that it does not burn. Chicken broth may be prepared in the same way. Crack the bones well before putting them into the water. Veal Broth — One and 3^ lbs. veal, 1 doz. sweet almonds, 1 qt. water, a little salt, 1 pt. boil- ing water. Remove all the fat from the veal, and simmer gently in the water till it is reduced to a pint; blanch and pound the almonds till they are a smooth paste, then pour over them the boiling water very slowly, stirring it all the time till it is as smooth as milk; strain both the almond and veal liquors through a fine sieve and mix well together; add the salt, and boil up again. Chicken Broth —An old fowl, 3 pints water, a pinch of salt, a blade of mace, 6 or 8 pepper- corns, a very small chopped onion, a few sprigs sweet herbs. Cut up the fowl and pnt it, bones as well, in a saucepan with the water, salt, mace, peppercorns, onion and sweet herbs; let it simmer very gently Sicki'oom Cookery. 263 till the meat is very tender, which will take about 3 hours, skimming well during the time. Strain carefully and set aside to cool. Eg'g' Broth — An egg, 3^ pint good unflavored veal or mutton broth quite hot, salt, toast

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