Eggs Stewed with Cheese

Ingredients

• an ounce of butter
• one for each person
• a little pepper
• a little salt
• very thin slices of soft cheese

Method

1. 1

   Melt the butter in a saucepan over the fire.

2. 2

   Break the eggs separately into a cup and turn them carefully into the pan, ensuring they do not touch each other.

3. 3

   Sprinkle pepper and salt upon them; when just set firm, lift them onto a dish with an egg slice, lay cheese on top, and place the dish before the fire until the cheese is melted.

4. 4

   Serve with brown bread and butter.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 61. The excerpt below is the record exactly as published.

Eggs stewed with Cheese. Tomato Pur6e. Stewed Mutton with vegoU ables. Broccoli. Potatoes. Piquant Sauce. The Guest’s Pudding. Cheese. Marketing. For the Bay.— Capers and a quarter of a pound of Suet, if these are not in the house. Beef kidney suet is the best. It should be perfectly sweet and firm to the touch. Potatoes, Broccoli. For To-morrow. — Four pounds of the Fillet of the Rump of Beef (see Marketing, January 2nd) ; a bag of Hominy. Hominy is beginning to be much used in England. Three sizes are sold; the middle size is the best. It furnishes excellent, nourishing, and inexpensive food. Dried Pears. Breakfast. — Dried Sprats (February 28th) ; Rolled Beef, Boiled (February 6th); Muffins (January 30th); Bread and Milk (January 25th). Luncheon. — Rissoles (January 6th). Eggs stewed with Cheese. — Melt an ounce of butter or sweet dripping in a saucepan over the fire. Take some eggs — one for each person ; break them separately into a cup, and turn them carefully into the pan, and do not let them touch each other. Sprinkle a little pepper and salt upon them ; and when they are just set firm, lift them upon a dish with an egg slice ; lay very thin slices of soft cheese

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