German Toast

Ingredients

• a pint of it, including the gravy
• two well-beaten eggs
• one table-spoonful of chopped parsley
• one onion, finely minced
• pieces of toast
• bread-crumbs
• a little lemon-juice

Method

1. 1

   Mince the cold stew or fricassee finely and mix with the other ingredients.

2. 2

   Stir over a slow fire until thickened.

3. 3

   Let it cool, spread on toast, brush with beaten egg, strew with bread-crumbs, and bake until heated through.

4. 4

   Squeeze lemon juice over before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 595. The excerpt below is the record exactly as published.

German Toast. — Take the remains of cold stew, or fricassee. Mince it finely, and mix with a pint of it, including the gravy, two well-beaten eggs, one table-spoonful of chopped parsley, and one onion, finely minced. Stir the nuxture over a slow fire until it is thick, and one- third of it boiled away. Let it get quite cold. Spread it on pieces of toast, brush it over with beaten egg, strew bread-crumbs on the top, and bake in a moderate oven. Just before ser^dng, squeeze a little lemon-jmce

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