Ox Eyes

Ingredients

• some stale bread
• slices three-quarters of an inch thick
• milk or cream
• a raw egg
• a tea-spoonful of milk
• a little pepper and salt

Method

1. 1

   Cut stale bread into slices, stamp into rounds, and cut out the middle.

2. 2

   Butter a dish, lay the rings in, cover with milk or cream, and soak.

3. 3

   Drain, add a raw egg to each ring, sprinkle with pepper and salt, and add a teaspoon of milk on each egg.

4. 4

   Bake until whites are set but not browned.

5. 5

   Serve garnished with watercress.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 169. The excerpt below is the record exactly as published.

Ox Eyes. Swiss Stew. CroQte an Pot. Potted Grouse. Baked Omelet. Veal and Ham Pie. Hot Buttered Toast. New Potatoes. Dry Toast. Gooseberry Fool. Brown and White Brea d and Cheese. Butter. Corn Flour Milk; « Marketing. For the Day.— Two pounds of Yeal for the pie, one pound for the Swiss Stew; six ounces of mild Ham ; a quart of fresh green Gooseberries ; a pennyworth of German Yeast ; Potatoes. For To-morrow.— A tin of Pilchards ; half a pound of German Sausage ; two good-sized Ox-tails, ready j ointed ; six ounces of good Beef Suet. Breakfast. — Ox Eyes. — Take some stale bread and cut it into slices three-quarters of an inch thick. Stamp these into rounds with the top of a tea-cup, and out of the middle of each one take a smaller round the size of the top of an egg-cup. Butter a dish that can be- put into the oven, lay the rings in, then cover them with milk or cream (if sour cream is at hand it is to be preferred), and let them soak till soft. Drain away the milk and put a raw egg into the middle of each ring, sprinkle a little pepper and salt upon them, and put a tea-spoonful of milk

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