Egg Sandwiches Between Toast for Tea

Ingredients

• two fresh eggs
• one ounce of fresh butter
• a little pepper
• a little salt
• some rounds of bread

Method

1. 1

   Boil the eggs for ten minutes, then place in cold water, shell, dry, and pound in a mortar.

2. 2

   Add butter, pepper, and salt; mix well and pass through a sieve.

3. 3

   Toast the bread, split while hot, place the egg mixture between two pieces, press together, butter the outsides, cut into sandwiches, and place in the oven for a few minutes.

4. 4

   Serve hot.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 106. The excerpt below is the record exactly as published.

EGG SANDWICHES BETWEEN TOAST FOR TEA SUFFICIENT FOR THREE PERSONS T30IL two fresh eggs for ten minutes ; place in -L* cold water, and shell, dry, and pound in mortar ; add one ounce of fresh butter, a little pepper and salt ; mix well, and pass through wire sieve. Cut some rounds of bread about a quarter of an inch thick ; toast slowly a nice brown ; split with a sharp knife whilst hot, place the egg mixture between two pieces of toast, press together, and butter over both outsides with warm butter. Cut into neat sandwiches ; place in oven for three or four minutes, and serve very hot. These sandwiches should be prepared just before they are required, as they spoil if kept waiting. 353 THE DUDLEY RECIPES HOT TEA-CAKE TNTO half a pound of flour rub two ounces of good beef dripping, a pinch of salt, one whole egg, and a dessertspoonful of baking powder and a little milk, just sufficient to make a paste stiff enough to roll into a tea-cake. Cut the egg into a round about the size of a saucer, egg over, and bake a nice brown. When done, cut into rounds and butter each plentifully ; pile up again, and cut the pile into four sections. Serve hot. This is an excellent recipe. HOT TEA-CAKES TT ALF a pound of flour, three ounces of butter, one ounce of lard, three ounces of castor sugar, two eggs well beaten and a little milk. Mix to- gether, then add one and a half teaspoonfuls of baking powder, and make into cakes nearly the size of muffins. Bake for fifteen minutes in a very quick oven. Turn occasionally, as they burn very quickly. Split and butter them, and serve very hot. % 354 TEA CAKES, ETC. TEA-CAKES QUARTER of a pound of butter, two ounces of sugar, one pint of milk, two pounds of flour, four teaspoonfuls of baking powder and a little salt

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