Eggs English Fashion

Ingredients

• 4 small firm tomatoes
• 1/2 T finely chopped parsley
• 1/2 T butter
• 1 c strained tomato
• 2 T flour
• 2 T butter
• 3/2 t salt

Method

1. 1

   Select tomatoes, wash, cut a slice from the stem end, scoop out seeds and pulp.

2. 2

   Sprinkle inside with salt, invert for 5 minutes.

3. 3

   Cover bottom with parsley, break a raw egg into each, season, and place butter on top.

4. 4

   Bake in a buttered pan until eggs are set.

5. 5

   Serve with tomato sauce made from strained tomato, flour, butter, and salt.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 222. The excerpt below is the record exactly as published.

3/2 t salt. Heat over hot water until thickened, add the chopped cabbage, and when hot, serve. Lima Beans Wash and boil in salted water 30 m or more, drain and season with butter, salt and pepper, p. 332. Cook enough so that i>^ c may be left for future use. Vanilla Ice Cream Make a custard of 2 c milk, i T flour, i c sugar, >^ t salt and i egg and when cool add i pt. thin cream or rich milk and 2 T vanilla and freeze — p. 309. Hot Caramel Sauce Melt I c sugar in a frying pan until it has become a light brown syrup. This must be constantly stirred to keep from burning. Add i c boiling water, taking care that it does not boil over when added to the hot sugar. When the sugar is all dissolved add a roux made by creaming well together i T butter and i T flour. Boil 3 or 4 m, then serve over well frozen ice cream. (This may be used cold.) Preparing the Meal About 3 h before dinner time prepare the corned beef and put on to cook. About 45 m before serving, wash scrape and cook the potatoes, then put the lima beans on to cook. Cut the cabbage, and then make the sauce for the slaw, setting aside when thickened until ready to use. Make the hot sauce for the ice cream, and then the cream sauce for the potatoes. Now reheat the cabbage in the sauce, drain the beans, and add the seasonings, also drain the potatoes and add to the cream sauce. Cut the bread and butter and place on the table, then serve the dinner. While preparing the dinner cook the Cream of Wheat for breakfast in a double boiler. It is best when cooked several hours. Pour into moulds and set away in a cold place. AUGUST MENUS 401 BREAKFAST Wednesday Lesson 247 MOULDED CREAM OF WHEAT WITH FRESH GOOSEBERRY CRUSH EGGS ENGLISH FASHION SOUTHERN SPOON BREAD COFFEE Fresh Gooseberry Crush Wash and pick over i pt. fresh ripe gooseberries, add 1 c sugar, and crush with a potato masher. Serve over the moulded Cream of Wheat. Eggs English Fashion _ Select 4 small firm tomatoes, wash well and cut a slice from the stem end of each. Scoop out the seeds and soft pulp and reserve for the sauce, sprinkle the inside of the tomatoes with salt, invert for 5 m. Cover the bottom of each tomato with ^ T finely chopped parsley, then break a raw egg into each, season with salt and pepper, and place ^ T butter on top of each. Arrange the tomatoes in a buttered pan and bake in a hot oven until the eggs are set. Serve with Tomato Sauce, — i c strained tomato, 2 T flour, 2 T butter

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