Meat with Eggs

Ingredients

• pieces of any cold roast meat
• Fry a small onion, chopped fine
• in plenty of butter
• add a teaspoon flour
• a little stock or gravy
• with chopped parsley
• salt
• pepper
• nutmeg to taste
• add a few drops lemon juice
• on small squares of bread

Method

1. 1

   Mince the cold roast meat and fry a chopped onion in butter until light brown.

2. 2

   Add flour, stock, minced meat, parsley, salt, pepper, and nutmeg.

3. 3

   Heat gradually, add lemon juice, and serve on fried bread squares topped with poached eggs.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 392. The excerpt below is the record exactly as published.

Meat with Eggs. — Take pieces of any cold roast meat, trim off fat and mince very fine. Fry a small onion, chopped fine, in plenty of butter \ when a light brown add a teaspoon flour, a little stock or gravy, the minced meat with chopped parsley, salt, pepper and nut- meg to taste. Mix well, add a little more stock if necessary and heat gradually on back of range ; lastly add a few drops lemon juice ; serve on small squares of bread

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