Eggs and Gravy

Ingredients

• Put a young, well-fed fowl into a stewpan
• 4 ozs. of butter
• some spice
• a fagot of herbs
• half a dozen small onions
• half a pint of stock
• the liver of the fowl
• half a dozen eggs

Method

1. 1

   Put a young, well-fed fowl into a stewpan with 4 ozs. of butter, some spice, a fagot of herbs, and half a dozen small onions; let it brown slightly and equally; add half a pint of stock, close the lid tightly, and finish the cooking over a very slow fire.

2. 2

   Parboil the liver of the fowl in some good gravy, remove it, and poach half a dozen eggs in the same liquor.

3. 3

   Rub down the liver to a paste, and use it to thicken the gravy in which the fowl has been stewed.

4. 4

   Place the fowl on a hot dish, with balls of spinach round it; lay a poached egg on each ball, flattening it with the back of the knife, pour the gravy over the fowl, and serve hot.

5. 5

   Time, one hour to stew the fowl.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 113. The excerpt below is the record exactly as published.

Eggs and Gravy. — Put a young, well-fed fowl into a stewpan with 4 ozs. of butter, some spice, a fagot of herbs, and half a dozen small onions ; let it brown slightly and equally ; add half a pint of stock, close the lid tightly, and finish the cooking over a very slow fire. Par- boil the liver of the fowl in some good gravy, remove it, and poach half a dozen eggs

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