Eggs Fricasseed
From The thorough good cook, 1895
Serves 1
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 209. The excerpt below is the record exactly as published.
Eggs Fricasseed. Boil your eggs pretty hard, slice them : then take a little veal gravy, a little cream and flour, and a bit of butter, nutmeg, salt, pepper, chopped jjarsley, and a few pickled mushrooms. iBoil this up and pour it over the eggs. Put a hard yolk in the middle of the dish, with toasted sippets. 392 THE THOROUGH GOOD COOK. 8. Eggs Hashed. Boil eggs hard, slice tliein, fry an onion, sliced in butter : put in tlie eggs, a little good gravy, chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.