Poached Eggs

Ingredients

• a small lump of butter
• squares of bread three-quarters of an inch thick
• sprinkle with pepper
• sprinkle with salt
• Serve with Worcestershire sauce if desired

Method

1. 1

   Break and drop eggs one at a time in salted water with a small lump of butter.

2. 2

   Some say to drop them in when simmering, others when boiling.

3. 3

   Keep the yolk whole.

4. 4

   Serve on toasted bread with melted butter, pepper, and salt.

As published

This recipe was extracted from Buckeye cookery (1892), page 81. The excerpt below is the record exactly as published.

a small lump. of butter; some say drop 1 in when simmer- ing, others when boiling, not letting it boil again after putting in i‘ _ the eggs; others have water boiling, salt, then place it where it will stop boiling, drop in eggs, and let simmer gently till done. Al- ways take great care in keeping the yolk whole. To preserve the egg round, muffin rings may be placed in the water, or stir witha _ ‘spoon and drop in the eddy thus made, stirring till egg is cooked. _ To serve them, toast squares of bread three-quarters of an inch © thick, put a very little melted butter upon each slice, place on a heated platter, lay an egg on each square, and sprinkle with pepper and salt. Some put a bit of butter on each egg. Serve with War- sester sauce if desired. Some poach eggs in milk, serving them m sauce anes THe some of the milk, ane seusoning with pepper and salts." | , Proxnmy Eaes. Pint strong vinegar, half pint cold water, tea-spoon each of cinna mon, allspice, and mace; boil the eggs till very hard and take off the shell; put on the’ spices tied in a white muslin bag, in the cold water, boil, and if the water wastes away, add enough so as to leave a half pint when done; add the vinegar, and pour over the eggs, _ putin as many eggs as the mixture will cover, and when they are used, the same will do for another lot. Or, after boiling (hard) and > nee shell, place in jar of beet pickles, and the white will be- come red; cut in two in serving. ScRAMBLED Eaas. In a deepearthen pie-plate, warm sweet milk, allowing two table spoons to each egg (or less, with a large number of eggs), add a bit of butter size of a walnut, and a little salt and pepper. When nearly to boiling point drop in the eggs, broken one at a time in a saucer; with a spoon or thin-bladed knife gently cut the eggs, and scrape the mixture up from the bottom of the plate as it cooks. If it begins. to cook dry and fast at the bottom, move the dish back instantly, for success depends wholly on cooking gently and evenly, proportions being of secondary importance. Take from stove before it has quite | all thickened, and continue turning it up from bottom of dish a moment longer. If served in another dish (it keeps warmer served in same) have it well heated. The mixture should be in large flakes of mingled white and yellow, and as delicate as baked custard. Some prefer them scrambled without the milk.—Mrs. L. 8. Willis ton, Jamestown, N. Y. Srurrep Ecas. Cut in two, hard-boiled eggs, remove yolks, chop, and mix with them chopped cold chicken, lamb, or veal (some add a little minced onion or parsley and a few soaked bread-crumbs), season, and add gravy or the uncooked yolk of an egg, form, fill in the cavities, level, put the two halves together, roll in beaten egg and bread-— if Peembs. put in wire egg-basket, and dip in boiling lard; when slightly brown, serve with celery or tomato sauce. _ CA al na LEON ROG: To Keep Eags. Put atwo inch layer of salt in bottom of stone jar, then a layer of fresh eggs, small end down; then salt, then eggs, and so on till jar is full, with a layer of salt at top; cover and put in a cool place, but not where they will freeze. This is a simple, easy, and inex- pensive way, and has been tested for years. Or, dip the eggs in melted wax, or a weak solution of gum, or in flax-seed oil, or rub aver simply with lard, each of which renders the shell impervious to air, and pack away in oatsor bran. For one’s own use the latter is a good method, keeping the eggs perfectly, but it discolors thc éhells, and renders them unfit for market. . There has always existed a great difference of opinion as to which end down eggs should be placed in packing for winter use. W. H. Todd, the well known Ohio breeder of poultry, gives what seems to be a sound reason for packing them larger end down. He says: ‘The air-chamber is in the larger end, and if that is placed down the yolk will not break through and touch the shell, and thereby spoil. Another thing, if the air-chamber is down, the egg is not as liable to shrink away. These are two important reasons deducted from experiments, and they materially affect the keeping of eggs.” WASHINGTON OMELET. Let one tea-cup milk come to a boil, pour it over one tea-cup bread-crumbs and let stand a few minutes. Break six eggs into a bowl; stir (not beat) till well mixed ; then add the milk and bread ; mix; season with salt and pepper and pour into a hot skillet, in | which a large tablespoon of butter had been melted; fry slowly, _ tut in squares, turn, fry to a ee brown, and serve at once.— Mrs. D. Buston. yee: FISH. Fish is easier of digestion but less nutritious than meats, if sal mon is excepted, which is extremely hearty food, and should be eaten sparingly by children and those whose digestion is not strong. — Fish must be fresh, the fresher the better—those being most perfect which go straight from their native element into the hands of the eook. The white kinds are least nutritious; and the oily, such as salmon, eels, herrings, etc., most difficult of digestion. When fish are in season, the muscles are firm and they boil white and curdy; when transparent and bluish, though sufficiently boiled, it is a sign that they are not in season or not fresh. : As soon as possible after fish are caught, remove all scales (these may be loosened by pouring on hot water), and scrape out entrails and every particle of blood and the white skin that lies along the | backbone, being careful not to crush the fish more than is abso- lutely necessary in cleaning. Rinse thoroughly in cold water, using only what is necessary for perfect cleanliness, drain, wipe dry, and place on ice until ready to cook. To remove the earthy taste from fresh-water fish, sprinkle with salt

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