Egg Pie

Ingredients

• one pound of good beef suet
• one pound of currants
• twelve hard-boiled eggs
• a little cinnamon
• a little nutmeg
• a little cream

Method

1. 1

   Beat all ingredients together, put the mixture into a pie-dish, and bake with puff paste for three-quarters of an hour.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 486. The excerpt below is the record exactly as published.

Egg Pie. — Take one pound of good beef suet, shred it fine, one pound of cun-ants well washed and picked, twelve hard-boiled eggs, a little cinnamon or nutmeg, and a little cream. Beat aU together, put the mixture into a pie- dish and bake with an edging of puff paste for three-quarters of an houi-. Probable cost, about 2s. 6d. Egg-powder Cake. — Egg-powder, as it is called, is a vegetable compoimd, intended to serve as a substitute for eggs, to fom- of which one penny packet professes to be equivalent in cake-making, and sufficient to add to two pounds of flour. Some cooks, however, think it best to use it in addition to eggs. The powder is firstonixed with the floui", and then water or milk is added for plum, batter, and other pud- dings, cakes, pancakes, &c. For a cake, mix well together one quartern of flour, half a pound of butter, two ounces of sweet pork lard, tliree- quarters of a pound of well-washed cm-rants, half a pound of sugar, two packets of egg- powder, and three eggs. You may add mixed spices, grated nutmeg, and candied citron-peel, to your taste. When these are thoroughly stirred up together, with enough milk to briag the whole to a proper consistency, butter the inside of your cake-tin, put the cake in, and bake immediately. The top of the cake may be glazed with beat-up egg. Egg Salad. — Bon eight eggs hard, chop the yolks and whites separately ; put a little salad into the dish, cover it with the eggs in layers. When done, make a hole in the middle and pour in the salad mixture. Egg Sandwiches.— Boil some eggs hard as if for a salad. When quite cold, cut them into thin slices, sprinkle with pepper and salt, and place the slices between nicely-prepared bread and butter. This is a convenient and de- litate preparation for a journey taken in haste. Egg Sauce. — Blond two ounces of good fresh butter with a dessert-spoonful of flour ; put the mixture into a small saucepan with a wine- glassful of water ; or, if the sauce be intended for salt fish, of the liquor in which the fish was boiled ; see that it is not too salt, a fault which a little, milk or water will remedy. .Sjmraer, but do not boil. When ready to boil, draw the saucepan from the fire, and stu- in two ounces more of butter and two or three hard-boiled eggs cut small. Time, one minute to simmer. Probable cost, 6d. for this quantity. Egg Sauce for Calf's Head. — Take half a pint of veal or any white broth, thicken it with an ounce of butter blended with an ounce and a half of flour ; add, when it boils, some minced parsley, three eggs boiled hard and chopped separately, yolks from whites, a little cayenne pepper, and a squeeze of lemon- juice. Take the sauce ©if the tire, and stir into it another ounce of butter. Serve in a tureen. Time, twenty minutes to boil the eggs. Pro- bable cost for this quantity, 8d. Sufficient for a tureenful. Egg Soup.— Put the beaten yolks of two eggs into a bowl with two ounces of butter ; pour boiling water on the eggs, stirring rapidly the whole time until the butter has melted. Stir the mixture over a slow fire till it begins to simmer, then remove it from the saucepan, and throw it from one jug or bowl to another till the soup looks smooth and frothed. Once more make it hot, and send it to table. The above is a good meagre soup, but it may be much improved by using broth instead of water. Probable cost, 6d. per quart. Egg Toast. — Place a bowl containing three ounces of good butter in boUing water, and stii- until the butter is quite melted ; mix it with f om- weU-beaten eggs, and put them together into a saucepan, keeping it- moving round in one direction until the mixture becomes heated; then poiu- it quickly into a basin, and back again into the saucepan. Eepeat this until it is hot, but on no account must it be boiling. Have ready some slices of- buttered toast, lay the mixture of egg thickly over, and serve very hot. Time, about five minutes. Probable cost, lOd. Sufficient for two persons. Egg Vol-au- Vents. — Mince two truffles and put them into a stewpan with two table- spoonfuls of thick cream ; add four eggs that have boiled twenty minutes, chop them small ; season with salt, pepper, and nutmeg. Have ready some paste-cases, and when the mixture has simmered five minutes, fill them and serve hot. Sufficient for six cases. Egg Wine. — Boil together in a delicate saucepan one or two glasses of white wine, -with half the quantity of water ; sM'ceten to taste, and add a little nutmeg

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