Scrambled Eggs

Ingredients

• 2 eggs
• 1 oz. butter
• 1 tablespoonful of milk
• rounds of toasted bread

Method

1. 1

   Remove the specks from the eggs.

2. 2

   Beat the eggs.

3. 3

   Add the milk and seasonings.

4. 4

   Melt the butter in a small enamelled pan.

5. 5

   Stir the eggs over a moderate heat till set.

6. 6

   Pile on buttered toast.

7. 7

   Garnish with parsley.

As published

This recipe was extracted from Berridge House recipe book (1910), page 18. The excerpt below is the record exactly as published.

Scrambled Eggs 2 eggs, salt and pepper. | oz. butter, rounds of toasted i tablespoonful of milk, bread (buttered). Method. — Remove the specks from the eggs. Beat the eggs. Add the milk and seasonings. Melt the butter in a small enamelled pan. Stir the eggs over a moderate heat till set. Pile on buttered toast. Garnish with parsley. Scotch Eggs 2 hard-boiled eggs, hot fat, \ lb. sausage meat, parsley and garnish, egg and crumbs, Method. — Boil eggs for twenty minutes. Dust with flour when cold. Press sausage-meat carefully round each. Egg and crumb. Fry in deep fat. Drain. Cut in two, and serve on a round of fried bread or a slice of beetroot. SUNDRIES Mincemeat \ lb. raisins, \ lb. sultanas, \ lb. apples, \ lb. suet, 2 oz. peel, i lemon, i wineglassful of brandy, | teaspoonful of ginger, \ teaspoonful of cinnamon, 2 oz. brown sugar, l teaspoonful of mixed spice, nutmeg, pinch of salt, % lb. currants. Method. — Stone and chop the raisins, rub and pick the sultanas, wash, pick and dry the currants. 56 COOKERY RECIPES Chop the suet and peel finely. Peel and chop the apples. Grate the lemon-rind thinly. Strain the juice and mix everything thoroughly. Put into jars. Place over a cover dipped in brandy, and cover with parchment paper till required. Christmas Pudding 6 oz. breadcrumbs, f lb. minced raisins, £ lb. currants, i oz. each citron, lemon and orange peel, Make in usual way. 6 oz. suet, 4 eggs, •| glassful of brandy, | teaspoonful of salt. Boil eight hours. LESSON XXXII Yorkshire Pudding l lb. flour, i egg, \ pint milk, pinch of salt. Method. — Add the salt to flour. Place the egg in the centre, and beat to a smooth paste with half the milk. Beat for 20 minutes, and stand aside to cool. Add the rest of the milk gradually. Melt about 1 oz. of fat in a baking tin. Pour the batter on, and bake in a hot oven till done. Serve cut in neat squares, piled high on a dish. Pancakes Make a batter as above. After cooling and adding the rest of the milk, season a frying pan, pour in enough batter to cover the bottom, and fry a nice brown ; toss ; fry the other side. Turn FIRST COURSE 57 on to a sugared paper. Sprinkle with lemon- juice and sugar, and serve, at once. Toad-in-the-Hole 2 sausages, | pint of batter (made as above). Method. — Parboil the sausages, cut in four, place in a greased pie-dish, and pour the batter over. Bake in a hot oven till done. N.B. — Fruit-in-Batter is made in exactly the same way, except the fruit is generally used fresh. THE SECOND COURSE OF COOKERY LESSON I Sauces Bechamel Sauce small onion, small piece carrot, small piece turnip, a little cream. Method. — Infuse the milk and vegetables over a gentle heat till milk is well flavoured. Strain. Make as for white sauce, using flavoured milk. Add cream and seasonings. i oz. butter, i oz. flour, \ pint milk, seasoning, Veloute Sauce i oz. flour, a few drops lemon juice, i oz. butter,

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