Eggs in Cases

Ingredients

• one ounce of butter
• one tablespoonful of milk or cream
• three ounces of finely chopped ham
• one egg
• a tiny pinch of salt and pepper

Method

1. 1

   Melt butter with milk and ham, add egg yolk, and stir over low heat.

2. 2

   Grease ramakin cases, fill with mixture, add salt and pepper, cover with breadcrumbs, and brown in the oven.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 42. The excerpt below is the record exactly as published.

Eggs in Cases. Put into a saucepan one ounce of butter, one tablespoon- ful of milk or cream, three ounces of finely chopped ham ; stir over the fire five minutes ; drop in the yolk of an egg ; stir it over a slow fire carefully two minutes. Grease some ram akin cases, put in some of the above, then drop in an 3- tiny pinch of salt and pepper ; cover them with bread- crumbs ; put some small pieces of butter on the top. Brown them in the oven. 72 DOMESTIC COOKERY. {Another way.) Butter some ramakin cases, and put in a little grated cheese ; then drop in one egg

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