Eggs in Bread Sauce

Ingredients

• 1 good-sized onion
• i pint of milk
• 2 cloves
• }^ of a blade of mace
• ^ of a teaspoonful of salt
• I heaping tablespoonful of butter
• I tablespoonful of flour

Method

1. 1

   Slice 1 good-sized onion, cover with boiling water and let stand for five minutes.

2. 2

   Drain, add 1 pint of milk, 2 cloves, 0.5 blade of mace and 0.5 teaspoonful of salt and simmer for half an hour.

3. 3

   Rub through a sieve, pressing through as much of the pulp as possible.

4. 4

   Into a saucepan put 1 heaping tablespoonful each of butter and flour, set over the fire and when melted and mixed add the milk and onion and stir until smooth and thickened.

As published

This recipe was extracted from 365 tasty dishes (1906), page 43. The excerpt below is the record exactly as published.

I heaping tablespoonful of flour, J^ a cupful of milk, ^ of a teaspoonful of salt, a dash of cayenne, i teaspoonful of chopped 156 October^ parsley and ^ of a teaspoonful of lemon juice. When cold, shape into balls the size of walnuts, dip into beaten egg, roll in fine, dried bread crumbs and fry in smoking hot, deep fat. 8. — Rice and Sausages. Brown 3 large tablespoonfuls of finely chopped onion in 2 tablespoonfuls of butter or rendered suet. When light colored add }i dozen sausages, cover and cook very slowly for ten minutes. Add ^ of a pound of rice which has been washed and cooked in boiling water for ten minutes, i teaspoon- ful of salt, X o{ & teaspoonful of pepper and I pint of boiling water; cover and cook slowly until the rice is tender but unbroken, turning through several times with a fork. 9. — Kentish Toast Kentish toast will utilize slices of stale bread. Mix together 2 tablespoonfuls of flour, I tablespoonful of sugar and a pinch of salt, add gradually i egg, beating until smooth, then i cupful of milk. Dip the sliced bread into this and let stand for half an hour on a platter, adding now and then a 157 October. spoonful or so of the batter until the bread is well soaked. Fry in a little butter in a spider, turning until golden brown on each side. Take from the pan, spread thickly with English strawberry jam, pile one on an- other, cover closely and keep warm for ten minutes before sending to the table. 10. — Chicken Stewed with 03rsters. Free from skin and fat and cut into dice sufficient cold chicken to measure i pint. Pick over, wash and drain 3 dozen good- sized oysters. Into a saucepan put 2 table- spoonfuls each of butter and flour, ^ of a teaspoonful of salt and ^ of a teaspoonful of white pepper. Stir over the fire until well mixed then gradually add i pint of rich milk, stirring until thick and smooth. Sim- mer for three minutes, add the prepared chicken and the oysters and stir until the latter are nicely plumped and ruffled. Take at once from the fire, turn into a heated dish and sprinkle with a little finely-chopped parsley. iz. — Crab Meat on Toast. Among the newer canned goods is crab meat. This, opened and turned out early in 158 October^ the morning, is gently simmered for ten min- utes with butter and sufficient cream to moisten and served on toast for luncheon. As variations in seasoning use a little curry powder or mustard, lemon or onion juice, catsup or chopped parsley. 12. — Little Bread Puddings. Butter a number of custard cups and garnish the bottom of each with raisins or candied cherries, then fill the cups with finely crumbled stale bread. Scald i pint of milk and dissolve in it ^ of a cupful of sugar, add i teaspoonful of vanilla and let stand off the fire for ten minutes, then add I teaspoonful of vanilla and 4' well -beaten eggs. Baste the bread with this until the cups are full, stand in a pan partly filled with warm water and place in a moderate oven until the puddings are firm in the centre. Serve with a liquid sauce. 13. — Poor Man's Pie. {Apple Dish.) This is an odd recipe which was copied from a manuscript cook book found in a Ver- 169 October. mont attic. Pare 6 large greenings (apples) ; sprinkle generously with sugar and dnna- n)on. Take about i pint of buttermilk with large lumps of butter floating in it. Beat 2 eggs till light, add ^ a cupful of sugar, 2 teaspoonfuls soda, a pinch of salt and I pint of flour. Make a smooth batter, spread evenly over the prepared apples and place in the oven to bake. Serve with thick sweet cream sweetening the cream. Cream which is thus diluted goes much farther and is very delicious. Flavored with vanilla, it makes a pleasing change from plain cream. 14. — Eggs in Bread Sauce. Slice I good-sized onion, cover with boil- ing water and let stand for five minutes. Drain, add i pint of milk, 2 cloves, }^ of a blade of mace and ^ of a teaspoonful of salt

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