Eggs and Sorrel

Ingredients

• enough nice leaves to fill a pint
• two ounces of dissolved butter
• pepper
• salt
• four eggs
• a quarter of a pint of cream

Method

1. 1

   Wash and cut sorrel leaves, then stew in butter with seasoning.

2. 2

   Boil eggs hard, mash yolks with cream, and stir into the sorrel.

3. 3

   Serve smooth with quartered hard-boiled eggs on top.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 491. The excerpt below is the record exactly as published.

Four eggs will cut slices enough for this dish. Time, ten minutes to di-ess eggs ; two or three minutes to wami the mixture. Sufficient, two eggs to each person. Eggs and Gravy. — Put a young well- fed fowl into a stewpan with four ounces of butter, some spice, a faggot 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. Parboil the liver of the fowl in some good gravy, remove it, and poach half a dozen eggs in the same liquor. Rub down the liver to a paste, and use it to thicken the gravy in which the fowl has been stewed. 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 slice ; pom- the gravy over the fowl, and serve hot. Time, one hour to stew the fowl. Eggs and Milk. — Beat six eggs with two ounces of loaf sugar and a pint of milk ; put the whole into a pie-dish, which set for three- quarters of an hour in a bain-riiaric. AVhen done, sprinkle it with powdered sugar, pass the red-hot shovel over the top, and serve either hot or cold. Eggs and Mushrooms. — Cut off the ends and stalks from half a pint of mushroom buttons, put them into a basin of water with a little lemon- juice as they are done. Drain and sUce them with some large onions, which fry in butter. Put them into a stewpan with some good gravy and the yolks of hard-boiled eggs, sliced separately from the whites, or sinmier all in good fresh butter, flavoured with eschalot vinegar, and seasoned with pepper, salt, and mustard. Cut the whites of the eggs into rings, put some of them with the yolks into the stew- pan just long enough to get hot, and garnish with the remainder and curled parsley. Time to stew mushrooms, twenty to twenty-five minutes. Probable cost of mushrooms, Is. to 2s. per pint. Eggs and Onions. — Fry some onions, nicelj" sliced, in butter; put a rather large sprinkling of cayenne pepper over them. Drain them from the butter, and put them on a dish before the fire to dry a little. Press out the juice of a lemon over them, and then lay nicely- poached eggs on the top. Serve very hot. Time to fry onions, five minutes ; to poach eggs, three to four minutes. Six eggs sufficient for thi'ec persons. Eggs and Potatoes. — Boil seven or eight floury potatoes and mash them while quite hot; add one oimce of butter, the yolk of an egg, pepper, and salt, and, if liked, a little pounded onion, and boiled minced parsley. Poll the potatoes into egg-like shape, brush them c'^'' EGG ( 198 ) EGG with beaten egg, and cover with fine bread- crumbs, well seasoned with salt and white pepper. Put them into an oven to brown, or fry in lard or dripping till they are of a fine brown colour; lay them before the fire to drain, if fried, and serve garnished with fried parsley. Time, half an hour to boil potatoes. Probable cost, 1 d. to 2d. per pound. Allow one pound for three persons. Eggs and Sauce.— Chop finely a tea- spoonful each of parsley and chives, and put them into a stcwpan, with two ounces of butter and a little flour ; add a glass of sherry, a tea- spoonful of salt, and half the quantity of pepper. When the sauce has simmered about ten minutes, have ready half a dozen poached eggs ; lay them on toast, and send to table with the sauce poured round. Sufficient sauce for six eggs. Probable cost. Is., without wine. Eggs and Sauce, Robert.— Boil twelve eggs for fifteen minutes, quarter them, after removing the shells, and have ready the above sauce, in which tho eggs should be placed just long enough to heat them thoroughly ; gently mix them with the sauce, that they may not get broken, and serve hot {see Sauce, Robert). Allow two eggs for each person. Eggs and Sorrel. — Like spinach, sorrel requires much washing to clear it from grit. When weU drained, cut up enough nice leaves to fill a pint, and either stew them in an earthen- ware jar in a cool oven, or in a stewpan with two ounces of dissolved butter, pepper, and salt. While tho son-el is stewing, boil four eg^ •? hard and bmise the yolks with a quarter of a pint of cream

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