Poached Eggs

Ingredients

• dozen eggs
• three ounces of butter
• sprinkle salt
• some nutmeg
• wetted with vinegar

Method

1. 1

   Break each egg separately into a cup.

2. 2

   Brown the butter in a large frying-pan, and slide the eggs from the cups into it.

3. 3

   When they have set, ladle the burnt butter over them, and serve on toast wetted with vinegar.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 490. The excerpt below is the record exactly as published.

sprinkle salt and some nutmeg. Serve on toast wetted with vinegar. Time, from two and a half to thi-ee and a half minutes, according to size of eggs. Sufficient, two eggs for each person. Eggs and Celery. — Put into a ste^^^an four heads of celery that have been previously cut into short pieces, and boiled till neai-ly done in salt and water. Stew the celery for five minutes with three table-spoonfuls of cream and half a table-spoonful of vinegar. Season according to taste with salt and white pepper. Place the celery on a dish, and serve poached eggs neatlj' on the top of it. G-amish with slices of hard- boiled eggs. Time, twenty-five minutes to boil celery. Sufficient for five or six poached eggs. Probable cost. Is. 3d. Eggs and Cucumber. — Put three ounces of butter into a stewpan, and let it dissolve. Peel, quarter, and cut into slices three small cucumbers, and shred some young onions ; add these to the butter, flavour with pepper and salt, and throw in half a table-spoonfid of vinegar. When the mixture has simmered ten minutes, have ready slices of six hard-boiled eggs, which warm up for two minutes longer, stirring in a table-spoonful of cream j ust before serving. Probable cost, Is. 2d. Sufficient for three or four persons. Eggs and Garlic.— Pound ten cloves of garlic that have been boiled for twenty mrnutes — the water having been changed during the boil- ing— with a couple of anchovies ; put them, when well pounded, into a stewpan, and add two table - spoonfuls of oil, the beaten yolks of two eggs, a table-spoonful of vinegar, some pepper and salt, and mix aU together while being heated. Put the mixture on a dish, and serve with sliced hard-boiled eggs. Four eggs will cut slices enough for this dish. Time, ten minutes to di-ess eggs ; two or three minutes to wami the mixture. Sufficient, two eggs to each person. Eggs and Gravy. — Put a young well- fed fowl into a stewpan with four ounces of butter, some spice, a faggot of herbs, and half a dozen small onions, let it brown slightly and equally ; add half a pint of stock, close the lid tightly, and finish the cooking over a very slow fire. Parboil the liver of the fowl in some good gravy, remove it, and poach half a dozen eggs

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