Eggs (Poached) and Potatoes

Ingredients

• Boil some potatoes in the usual manner
• a teaspoonful of lemon juice
• cayenne
• nutmeg
• salt
• pepper
• a gill of milk

Method

1. 1

   Cut into slices with a sharp knife; put a pint of these into a pan with lemon juice, cayenne, nutmeg, salt, pepper, and a drop of tarragon vinegar; pour over all a gill of milk, cover the saucepan closely, and shake over the fire for ten minutes.

2. 2

   Place the potatoes on a hot dish, and place poached egg over.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 91. The excerpt below is the record exactly as published.

Egg'S (Poached) and Potatoes. Boil some potatoes in the usual manner ; cut into slices with a shai’p knife; put a j^int of these into a pan with a teaspoonful of lemon juice, cayenne, nutmeg, s.alt, pepper, and a drop of tarragon vinegar ; pour over all a gill of milk, cover the saucepan-closely, and shake over the fire for ten minutes. Place the potatoes on a hot dish, and place poached egg over. Egg Savoury. Take four hard-boiled eggs and chop them fine, mixing with a dessertspoonful of flour, one of finely minced parsley, one of cooked ham (minced), one tablespoonful of cream, a piece of butter, and one egg. Form into balls ; dip into finely sifted bread cnunbs, and fry a golden brown. Scalloped Eggs. Boil 5 eggs 3^ minutes. Chop up when cold. Mix together TRIED FAVOURITES COOKERY BOOK. 1 tencupfiil mashetl potatoes, 1 teaoupful boil«l nee, a little Woicestei sauce, A teasiioonful vinegar, and i m. melted butter Add eggs, an season rather highly with salt

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