Poached Eggs on Toast

Ingredients

• break an egg into each one
• place it on its piece of buttered toast

Method

1. 1

   Take tin muffin rings, put them in a frying pan of salted boiling water, and break an egg into each one.

2. 2

   Cook and then take up ring and all with a cake turner or shallow perforated ladle, removing the muffin ring after placing the egg on toast.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 159. The excerpt below is the record exactly as published.

Poached eggs on toast (16 eggs, 20, and toast buttered 7 — 27 cents.) Broiled potatoes (few, and baked 12, 5 cents.) Batter Cakes (i qt. with 2 eggs, No. 403, 10 cents.) Syrup (10 cents.) Butter (average of many meals, 12 oz., 15 cents.) Milk and cream (average, 21 cents.) Coffee and tea (average, 5 cents.) French rolls (16, 8 cents.) $1 39; 20 persons, 7 cents a plate. 552- Cutting Up a Ham. One of the most serious calamities that ever betalls Mary Jane is the sending her a whole ham to cut up, all by her- self: it is a calamity to the ham, too, when she has whittled it and hacked and torn it with her little case-knife that she tries to sharpen on the edge of the stove. Her reliance and the reliance of most private families is upon the butcher gen- •erall}^, to slice the ham before sending it, but in that case good ham is never as e;ood as it might be because it is cut too thick and being sawed through the bone irom one end to the other many of the slices are of such a sort that a little of it goes a lon;^ way. We have in our kitchen a meat block, a meat saw and a, small cleaver, besides good knives. These things are indispensable both for econ- omy and good quality of the dishes we cook. Without them our choice ham that costs 15 cents a pound gross, and when the bone and rind is counted out, costs somewhere between 20 and 25 cents, mi^ht all have to be whittled away ixi shreds and shavings without a respect- able slice among them. The best and most saving method of dealing with a ham is as follows : First, saw off the butt end of the ham as ^ shown above, taking the projecting point of bone that is easily found for a guide where to cut. The lower wood- cut shows the' inside of the butt where it has been cut and the black lines show where the knife must go to separate the meat on both s sides from the irregular shaped bone. There are then two pieces of ham, all meat, ready to be cut m slices, the thinner the better, with a sharp knife. Then cut down the large or mam portion as the line shows, from the shank to the bottom.^ ihere is a bone that guides the knife down that mark. All the piece on the right is solid meat ; the best part of the ham, and makes the handsomest slices. The other side can be sliced part way or be used for boiled ham. '553— Broiled Ham: Strange it seems, but it will not do to make a regular practice of broiling ham over the stove hearth because it ruins the stove for drawing. After broiling a lot of ham where tne smoke from the SAN JPRANCISCO HOTEL GAZETTE'S 2S broiling goes into the draught, the fire will go almost out and something gen- erated by the salt in the stove pipe pre* vents the fire being good again for a whole day. ^ A few slices for a family may be broiled without the bad effect being noticeable but when the house is full of people it may save trouble to re- sort to frying. It was thought^ here that charcoal would have to be provided, but the wood embers drawn out into the ash pan prove to be sufficient to broil over, thus far. Slice the ham thin and broil — if you can broil it — over clear coals about five minutes, turning it to get a good even brown on both sides. 554— Poached Eggs on Toast. A neat little way of poaching eggs for a few people is to take tin mutfin ripgs, the kind without bottoms, put them in a frying pan of salted boiling water and break an egg into each one

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