Plovers' Eggs
From Cassell's dictionary of cookery, 1892
Serves 2
Time to boil the eggs is ten minutes. Allow one or two eggs per person.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1241. The excerpt below is the record exactly as published.
Plovers' Eggs.— Plovers' eggs are es- teemed a great delicacy. They are usually boiled hard, and sent to table either hot or cold. If hot they should be placed on a napkin ; if cold in a moss-lined basket. They are frequently shelled, and served with good white sauce or brown gravy poured over them ; or used as a garnish for salads. Half a dozen plovers' eggs
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