Eggs (Fari^is)
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for three or four persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 496. The excerpt below is the record exactly as published.
Eggs (Fari^is). — Remove the shells care- ftilly from six hard-boiled egg-s, and prepare a forcemeat with the following ingredients : — ■ Pound together two ounces of ham, one ounce of anchovies, the same of veal and fat bacon, salt, cayenne, and mace to taste, with a tea- spoonful of minced sweet herbs,_ and one of parsley
Cook this with the app: pantry check, scaling, and the assistant.