Ragout with Eggs

Ingredients

• a gill of milk
• an ounce of butter
• seasoned with mace
• seasoned with nutmeg
• six hard-boiled eggs
• some toasted sippets

Method

1. 1

   Boil the cepan with a little salt, then add milk and butter rolled in flour, seasoned with mace and nutmeg.

2. 2

   Boil until it reaches a good consistency.

3. 3

   Place toasted sippets in a dish, add the yolks of the eggs, and pour the ragout over them.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 211. The excerpt below is the record exactly as published.

a gill of milk, an ounce of butter rolled in flour, seasoned with mace and nutn^esf ; boil the whole till it is of a ooocl consistence. Have ready six hard-boiled eggs, take out the yolks whole. Put some toasted sippets

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