Fricasseed Eggs

Ingredients

• I large onion
• I carrot
• I clove
• I pint of milk
• Small bunch of parsley
• 4 or 5 eggs
• li ozs. of flour
• 2 ozs. of butter
• Salt and pepper
• A few thin slices of bacon

Method

1. 1

   Prepare vegetables, stick close into the onion.

2. 2

   Put all into a saucepan with milk and let simmer for an hour.

3. 3

   Boil eggs in cold water for 20 minutes, shell and lay in cold water.

4. 4

   Melt butter, stir in flour, strain in milk, and stir until it thickens.

5. 5

   Season with salt, pepper, and lemon juice.

6. 6

   Cut eggs in halves, add to sauce, and heat.

7. 7

   Fry bacon and bread until brown.

8. 8

   Arrange eggs on a dish, pour sauce over, and serve.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 51. The excerpt below is the record exactly as published.

FRICASSEED EGGS. I large onion. I carrot. I clove. I pint of milk. Small bunch of parsley. 4 or 5 eggs, li ozs. of flour. 2 ozs. of butter. Salt and pepper. A few thin slices of bacon

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