Poached Eggs in Gravy

Ingredients

• half a dozen eggs
• one pint in quantity
• a wine-glassful of vinegar
• a tea-spoonful of salt

Method

1. 1

   Break eggs into cups, slip into boiling water with vinegar and salt, remove when set, and warm in brown gravy.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 498. The excerpt below is the record exactly as published.

a tea-spoonful of salt ; place it over the fire, and while boiling break the eggs into it near the surface of the water, and let it boil gently about three minutes. Lay upon a dish a thin piece of toasted bread ; take the eggs out carefully with a small slice, and lay the slice with the eggs upon a cloth for a second, to drain the water from them ; then set them carefully upon the toast, and serve very hot. Much depends upon the careful breaking and boiling of the eggs. If the yolk separates from the white, it may be presumed that the egg is not fresh, but it may be eatable, for the same tiling may happen through awkwardness in poaching. Again, the toast upon which the eggs are served may be buttered either with plain butter, or two small pats of butter may be melted, without boiling, and poured over. To prevent the unsightly admixture of the yolk with the white, the following simple method is recommended : — Use a large stewpan, nearly filled with boiling water; pour two table-spoonfuls of hot water into a saucer, and break the egg carefully in the centre of the saucer, then gently lift" it, and place it on the surface of the water in the stewpan ; the instant 14 the yolk sets, take out the saucer, and remove the egg with a slice to the dish required. Eggs, Poached (another way).— Remove the skin from! a boiled or roast chicken, and jjound the meat in a mortar with two ounces of good fresh butter. Bind it with the beaten yolk of an egg, and put it in a stewpan by the side of the fire to get hot through. Have ready a slice of bread nicely fried in butter, and four or five eggs poached. When the chicken mixture is hot, place it on a dish with the eggs over it, and the sippets of fried bread with slices of grilled truffle arranged alter- nately as a garnish. Time, ten to twelve minutes ; to poach eggs, about three minutes and a haK. Suflicient for thi-ce or four persons. Eggs, Poached in Gravy.— Take quite fresh eggs, break haK a dozen into separate tea-cups, and slip each very gently into a stew- pan of boiling water, one pint in quantity, to which has been added a wine-glassful of vinegar

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