Eggs (en Marinade)

Ingredients

• equal quantities of water
• good veal gravy
• a tea-spoonful of vinegar
• seasoning of pepper
• seasoning of salt
• half a dozen nicely-poached eggs

Method

1. 1

   Mix water, veal gravy, vinegar, and seasonings in a stewpan.

2. 2

   Stir in beaten yolks until thickened.

3. 3

   Pour over poached eggs and garnish with parsley.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 494. The excerpt below is the record exactly as published.

seasoning of salt and nutmeg ; pour some of the butter, in its boiling state, over them, and move them gently to get aU the butter about them ; put the dish by the fire to keep hot, and finish browning the eggs with a red-hot shovel if you have no salamander. Time to brown butter, &c., about ten minutes. Probable cost, 7d. Sujfficient for one dish. Eggs, Buttered (another way).— Put three oxmces of butter into a basin, place it in boUing water, and stir tiU melted ; add eight eggs, well beaten, and pour both together into a well-lined saucepan. When the eggs and butter have been held long enough over a gentle fire to warm, throw them back into the basin and again into the saucepan ; do this two or three times, that they may get thoroughly blended. Keep the mixture stirred one way tiU hot, but do not let it boil, or it will curdle. Cut slices of bread, toast, and butter them wliiles hot. Servo with the buttered eggs on the top. Time, about five minutes to make the egga hot. Probable cost, Is. 4d. Sufficient for four persons. Eggs Cooked without Boiling.— By this very simple process eggs are said to be lighter and better adapted to delicate stomachs than by the old and general plan of boiling. Proceed as follows : — Heat a basin with boiling- water till it is thoroughly hot ; then throw off the water and put the eggs to be cooked into it, moving them round so that every part shall receive the heat. Have ready a kettle of boiling water, pour this over the eggs, and cover the basin to prevent any steam from escaping. In twelve minutes they will be perfectly cooked. _ Eggs, Curried.— Fry a couple of middle- sized onions in butter, and stir into the pan, as soon as the onions are slightly browned, one table-spoonful of curry-powder. Mix well, and add by degrees half a pint of veal stock with two ounces of butter, and flour sufficient to thicken. When the mixture has simmered from ten to fifteen minutes, add, carefully stirring, two table-spoonfuls of cream, and let it simmer a few minutes longer. Have ready sliced half a dozen hard-boiled eggs, lay them in the curry sauce long enough to get quite hot, then serve both together on a dish. Time, half an hoirr to pre- p;ire ; eight or ten minutes to boil eggs. Suffi- cient, tw eggs for each person. Eggs, Devilled. — Cut four hard-boiled eggs into halves, remove the yolks without breaking the whites; mix the yolks with a tea-spoonful of anchovy sauce, a little cayenne pepper and salt, and fiU the white-cups with it ; set them to stand, by cutting off the pointed tip, on a dish, surround them with small cress and finely-cut lettuce. Time, fifteen minutes to boU eggs. Eggs, Dished. — Take a strong eaxthem or a metal dish. Butter the inside well. Break into it, without damaging the yolks, as many eggs as it will hold without their lying one upon the other. On the top of each drop pepper, salt, and a httle bit of butter. Set them into the oven of your stove, or in an American oven before the fire; watch their progress, and as soon as the butter is all melted, and the whites well set, serve. The heat of the dish will cook them a little more after they are taken from the oven. Eggs so done are often preferable to fried eggs. They are free from the tough brown imder-surfaoe to which the latter are liable, which also is indigestible, even when it is rather crisp than homy. Eggs (en ]Marinade). — Mix equal quan- tities of water and good veal gravj', two table- spoonfuls of each, -^vith a tea-spoonful of vinegar and a seasoning of pepper and salt ; put it into a stewpan, and stir in gradually two well-beaten yolks of eggs. When it thickens, and before it boils, have ready half a dozen nicely-poached eggs

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