Mince with Poached Eggs

Ingredients

• sufficient mutton for the mince
• a little pepper
• salt
• a bead of garlic
• a small quantity of Worcester sauce
• one egg to each person
• four pieces of bread the shape of a heart
• a very small piece of parsley

Method

1. 1

   Chop mutton and warm in a stew-pan with stock, avoiding boiling.

2. 2

   Add pepper, salt, garlic, and Worcestershire sauce for flavor.

3. 3

   Poach eggs.

4. 4

   Serve mince topped with poached eggs, garnished with fried heart-shaped bread and parsley.

As published

This recipe was extracted from Practical home cookery (1906) by A. G. Payne, page 18. The excerpt below is the record exactly as published.

mince with poached eggs. We would, however, remind the reader that the previous dish required bread- crumbs and boihng fat. In order to make the bread- crumbs, cut a large slice of bread of equal thickness, and having removed the crust, with a tin cutter or a small knife cut four pieces of bread the shape of a heart, about the size of a queen’s-cake, and about an inch thick. Put these four pieces by carefully, so as not to break them, and make the bread-crumbs out of the remainder of the pieces, bearing in mind that the crusts will make an excellent bread-pudding some other time. Then, when the fat is boihng for the rissoles, throw these pieces of heart-shaped bread into it. In a very short time they will become a bright golden colour, when they should be taken out and placed on a cloth in front of the fire. Should there be any black specks COLD LEG OF MUTTON. 39 on them, they will easily scrape off. These fried pieces of bread look like rusks in appearance, and their shape renders them infinitely superior to sippets as a garnish. Next take sufficient mutton for the mince, and chop it up, warming it in a small stew-pan with Just sufficient stock to moisten it, taking great care it does not boil, as in that case the mince would be tough. With regard to giving a little extra flavour to the mince, besides, of course, a little pepper and salt, that is a matter of taste. Rubbing the bottom of the stew-pan with a bead of garlic is an excellent method, though of course it must not be adopted where the flavour of garlic is not liked. A small quantity of Worcester sauce may be added ; but the general mistake is to put too much rather than too little. Next poach some eggs, allowing one egg to each person ; pile up the mince neatly in a dish, and put the eggs on the top, cutting them neatly round, so that the yolk is surrounded with a rim of the white. Garnish the dish with the four fried hearts of bread, with a very small piece of parsley

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