Fried Herbs with Bacon and Eggs

Ingredients

• loz. of butter
• the Herb mixture
• season with salt
• fried rashers of bacon
• a fried egg on each rasher

Method

1. 1

   Melt the butter in a stewpan, add the Herb mixture, and season with salt.

2. 2

   Toss over the fire until hot, then cover and stew until the Herbs are tender.

3. 3

   Serve on a hot dish topped with fried bacon and eggs.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 95. The excerpt below is the record exactly as published.

loz. of butter in a stewpan, and when it has melted put in the Herb mixture, and season with salt. Toss the pan over the fire until the contents are hot, then stand it at the side, put the lid on, and stew until the Herbs are tender. When cooked, turn the Herbs on to a hot dish, put some fried rashers of bacon on the top with a fried egg on each rasher, Fig. 951. Fried Herbs with Bacon and Eggs. and serve very hot (see Fig. 951). This is delicious served with broiled calf’s-liver. Herb Beer. — Take a small bunch of all or part of the follow- ing : Sweet fern, sarsaparilla, winter-green, sassafras, prince’s- pine, and spice-wood. Boil them with 2oz. or 3oz. of hops to 3galls. or 4galls. of water, and two or three raw potatoes, pared and cut in slices. The strength of the roots and hops is obtained more thoroughly by boiling them in two waters, for when the liquor is strongly saturated with the hops, it will tend to bind up the roots rather than extract their juices. The Herb-roots should be boiled for five or six hours, the liquor strained, and lqt. of molasses put to 3galls. of For details respecting Culinary Processes, Utensils, Sauces, <£c., referred to, see under their special heads. 760 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Herbs — continued. the beer. If the beer is required to be vei'y rich, brown ^lb. of bread before the fire, and put it into the liquor. If the liquor is too thick, dilute it with cold water. When just lukewarm, put in 1 pint of fresh yeast, or jib. of dissolved German yeast. Keep it in a moderately-warmed place covered over, but not so closely as to exclude the air entirely. When fermented, keep it in a tightly- corked cask or bottles. Herb Flavouring for Sauces, Soups, and Stews. — (1) Remove all the stalks from loz. each of dried thyme, marjoram, sweet basil, and bay-leaves, and pound them in a mortar with loz. each of grated nutmeg, ground mace, cloves, and white pepper. Rub the whole through a fine sieve, and bottle. (2) Take |oz. each of dried mint and dried sage, 1 drachm each of celery-seeds and allspice, and ^ drachm of cayenne. Pound them to a fine powder in a mortar, and rub through a fine sieve. This is useful for flavouring pea soup, or for flavouring gruel to imitate jiea soup. (3) Take jib. each of lemon-thyme, sweet marjoram, parsley, and winter savory, 2oz. each of lemon-peel and sweet basil, |oz. of celery-seeds, and six bay-leaves. Remove the stalks from the Herbs (which should be gathered before they begin to flower), put them on paper, and dry in a slow oven. Dry the lemon-peel, and pound it ; pound the celery-seeds, also the Herbs, but separately. Mix all together, pass them through a fine hair sieve, and bottle. Herb-and-Forcemeat Quenelles. — Mix together in equal quantities celery, chervil, parsley, and green onions, with a small quantity of tarragon, and double their united bulk of spinach-leaves. The latter should be washed in several waters to remove the grit. Put the Herbs in a saucepan with boiling water to cover them, and boil for a few minutes. When soft, drain, put them in a bowl of cold salted water, then strain through a fine hair sieve, and chop them finely. Make about two-thirds of the quantity of veal or fowl forcemeat, season it highly, and mix with the Herbs. Shape the mixture into small, egg-shaped quenelles, using two tea- spoons for the purpose, dipping them into warm water each time. Throw the quenelles into a saucepan of boiling salted water, and boil until firm. Drain them, and serve in a soup-tureen with any soup. Herb Fie. — (1) Boil together lqt. of oatmeal and three small onions, chopped fine. Boil for a few minutes in small equal quantities some lettuce, leeks, spinach, beetroot, and parsley, then drain and chop them ; put them in a saucepan with the groats and onions, add about ilb. of butter and a few thinly- sliced apples, and stew for a few minutes. Line a buttered pie-dish with a crust, fill it with the mixture, bake for an hour, and serve hot. If preferred, a small quantity of drip- ping can be used in place of butter. (2) Pick off the leaves from some freshly-gathered parsley and half the quantity each of spinach and mustard-and-cress, a few leaves of white beet, and two hearts of lettuces ; wash them and boil in water with 1 handful of chives for a few minutes, then turn them on to a sieve and press well to squeeze out all the water. Chop them finely and season with salt

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