Scrambled Eggs

Ingredients

• Beat 4 eggs lightly
• add 1/2 c milk or cream, or water
• 1 t salt
• dash of pepper
• a few drops of onion juice
• Grind 1/2 c cold cooked meat

Method

1. 1

   Beat the eggs lightly, add milk, salt, pepper, and onion juice.

2. 2

   Grind the cold cooked meat and add to the mixture.

3. 3

   Cook in a buttered frying-pan slowly, stirring until thickened.

4. 4

   Fold like an omelet and serve immediately.

Nutrition per serving

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 142. The excerpt below is the record exactly as published.

SCRAMBLED EGGS WITH CHOPPED MEAT DRY TOAST COFFEE Scrambled Eggs Beat 4 eggs lightly, add ^ c milk or cream, or water, i t salt, dash of pepper, and a few drops of onion juice. Grind Yi. c cold cooked meat, and add to the ^^^ mixture. Turn into a buttered frying-pan and cook slowly, stirring occa- sionally, until thickened, but not hard, turn one half over the other like an omelet, and serve at once. Preparing the Meal Grind the meat, then prepare the scrambled eggs, and while cooking make the toast and coffee. Serve the fruit, then the eggs, toast and cofifee. Immediately after breakfast start the nut bread and set in a warm place to rise. LUNCHEON OR SUPPER Monday Lesson 154 ALMOND STEAK HASHED BROWNED POTATOES NUT BREAD TEA Almond Steak Trim i lb. round steak and put it with j4 c almonds through the meat grinder; mix thoroughly, add ^ t salt, dash of pepper, and form into a large steak, either oblong or round, i inch thick. Put it at once into a hot greased pan, broil quickly, first on one side, then the other, lower the flame and cook 6 or 7 m. Spread with i T butter and serve at once. Hashed Brovi^ned Potatoes Two cold boiled potatoes, ^ t salt, dash of pepper, 4 T milk or cream. See p 166 if necessary. Nut Bread To 2 c lukewarm water in which i T butter has been melted, add }^ cake compressed yeast dissolved in 5^ c luke- 256 APEIL MENUS 257 warm water, i t salt, i T sugar, i c chopped nuts and about 7 c flour. Mix well and knead until no longer sticky, then return to the mixing bowl, and set in a warm place, 80-90 Fahr., to rise. When double its bulk, cut down and knead again, return to the bowl, and set away to rise a second time. Then knead, shape into loaves, and a small pan of biscuits; let rise again, and bake about i h in a moderate oven. Preparing the Meal About 20 m before lunch, grind the meat and nuts and prepare the almond steak. Then chop the potatoes and place in a hot pan. While cooking, broil the almond steak, make the tea, and put the nut biscuits, made in the morning, on a plate. Serve the lunch. Immediately after lunch make the Jerusalem Pudding for dinner. DINNER Monday Lesson 155 VEAL — ITALIAN STYLE FRENCH FRIED SWEET POTATOES BREAD AND BUTTER JELLY JERUSALEM PUDDING Veal— Italian Style Break y^ package macaroni into small pieces and cook in boiling salted water 20 m. Drain, cover with cold water, and let stand while cutting i lb. veal steak into small cubes. Put I T butter, oil or suet into a frying-pan, and when hot add the veal cubes. Brown the meat well, then lower the flame, cover and cook slowly for ^ h. While the meat is cooking, drain the macaroni, add i c stock or strained toma- toes, and simmer gently until the macaroni is thoroughly cooked and tender. Mix 2 T cheese with i c bread crumbs, add a dash of red pepper and 34 t salt.

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