Ox-Eyes

Ingredients

• slices, an inch thick, from good light bread
• cut into circles with a paste-cutter three inches in diameter
• with a smaller cutter one and one-half inches in diameter cut out the middle
• Fry the rings in butter
• pour over them enough sour cream to moisten well
• put, very carefully, a raw egg into each ring
• Dredge with a little salt
• put a very little sweet cream on top of each egg

Method

1. 1

   Fry the rings in butter until bright yellow.

2. 2

   Butter a dish well, lay the rings in, pour over sour cream, and carefully place a raw egg in each ring.

3. 3

   Dredge with salt and add a little sweet cream on top.

4. 4

   Set in the oven, cover lightly with paper, and serve when the yolks are soft.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 176. The excerpt below is the record exactly as published.

Ox-Eye8. — Take slices, an inch thick, from good light bread or roll, and cut into circles with a paste-cutter three inches in diameter ; with a smaller cutter one and one-halfinches in diameter cut out the middle of each circle or cake, leaving the ring intact. Fry the rings in butter, a bright yellow color ; butter a dish well, lay the rings in, and pour over them enough sour cream to moisten well, and put, verv carefully, a raw egg into each ring. Dredge with a little salt, and put a very little sweet cream on top of eacn egg

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