Ox Eyes

Ingredients

• some slices of stale bread
• a raw egg
• a tea-spoonful of milk

Method

1. 1

   Cut stale bread into rounds, toast, and remove the center.

2. 2

   Soak in sour cream until soft, place a raw egg in each ring, sprinkle with salt and pepper, and add milk.

3. 3

   Bake in a hot oven until whites are set but not browned.

4. 4

   Garnish with watercress.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1048. The excerpt below is the record exactly as published.

Ox Eyes. — Cut some slices of stale bread three-quai-ters of an inch in thickness. Toast them, stamp them in rounds three inches in diameter, and take out of the middle of each round a smaller round one inch and a half in ox ( iSG ) OX diameter ; he careful to leave the rings firm and unbroken. Place them on a -well-buttered dish, and let them soak in sour cream until they are soft, then lay a raw egg in the middle of each ring. Sprinkle a little salt and pepper over them, and put a tea-spoonful of milk

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