Eggs, Seaman’s Way
From The new century cookery book, 1901
Serves 2
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 521. The excerpt below is the record exactly as published.
{Eggs, Seaman’s Waij).— Poach some eggs in a rich meat stock, trim them and dress them on rounds of buttered toast, sauce over with a rich brown sauce flavoured with savoury herb and onion. Garnish with strips of fillets of anchovies
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