Fish with Scrambled Eggs

Ingredients

• 1 lb. boiled fish
• 6 eggs
• 2 oz. butter
• I tablespoonful salt
• A pinch of pepper
• I tablespoonful chopped parsley
• ^ tablespoonful chopped onions
• ^ tablespoonful capers
• 2 ,, water in which a very little Liebig's Meat Extract has been dissolved.

Method

1. 1

   Brown the butter, add onion and fish, fry for 3 minutes.

2. 2

   Beat eggs with capers, salt, pepper, parsley, and Meat Extract stock, then pour over fish.

3. 3

   Stir over brisk fire until eggs are scrambled but not too firm.

4. 4

   Serve on a hot dish, sprinkled with parsley and surrounded by roasted potatoes.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 26. The excerpt below is the record exactly as published.

Fish with Scrambled Eggs.) For 6 Persons. 1 lb. boiled fish. 6 eggs. 2 oz. butter. I tablespoonful salt. A pinch of pepper. I tablespoonful chopped parsley. Time of Preparation : \ hour. ^ ^ tablespoonful chopped onions. ^ tablespoonful capers. 2 ,, water in which a very little Liebig's Meat Extract has been dissolved.

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