Stuffed Eggs

Ingredients

• 1 dozen eggs
• 1 tablespoon butter
• 2 tablespoons old ham
• highly with salt, pepper, and mustard
• a little chopped onion

Method

1. 1

   Boil and peel the eggs and cut into halves.

2. 2

   Remove the yolks and cream them and add 1 tablespoon butter, 2 tablespoons old ham, nicely minced.

3. 3

   Season highly with salt, pepper, and mustard, and a little chopped onion.

4. 4

   Fill the eggs and arrange on a dish or a platter.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 13. The excerpt below is the record exactly as published.

1 tablespoon butter. Salt and pepper to taste. 23 THE BLUE GRASS COOK BOOK Put butter in a hot baking-dish. After break- ing the eggs one at a time in a saucer, shp care- fully into the hot baking-dish. Add the cream and sprinkle salt and pepper over them. Cook 6 minutes and serve hot in the baking-dish. EGGS A LA CREME Boil eggs hard, cut in slices and lay on a dish, add a layer of grated bread-crumbs, a little salt and pepper, and a pint of milk or cream. Let it boil. While boiling, stir in a tablespoon of butter with a tablespoon of flour mashed in it. Let it mix well; then pour over the eggs, and bake a few minutes. EGGS WITH TOMATO SAUCE Take ^ dozen small ripe tomatoes, remove the skins and stew them. Strain and season with salt, pepper, 1 tablespoon butter, and add a pinch of soda. Return to the fire and add 2 tablespoons flour and boil till thick. Scramble the eggs and pour the sauce around them and serve at once. 24 EGGS OMELET 6 eggs beaten separately, 1 cup of milk, 1 tablespoon of butter. Mix milk, yolks, butter, salt, and pepper, and add the whites last. Pour into a hot pan which has been well buttered, and cook quickly on top of oven. When it begins to thicken, put inside the oven and brown. Cut in half and roll and serve hot at once. All omelets should be served imme- diately. MARCELLUS'S OMELET 4 eggs beaten separately, 1 cup of bread-crumbs, 1 teaspoon butter, salt and pepper to taste, 1 cup of milk. Add the milk to the yolks, also the crumbs and other ingredients. Beat the whites in last. Have the skillet moderately hot, pour in and cook till it settles. Then bake in oven till a rich brown. Double the omelet and serve at once. S5 THE BLUE GRASS COOK BOOK OMELET, SPANISH STYLE Fry a little garlic in sweet oil, in a tin or porce- lain pan, having previously chopped it very fine; when the garlic is done, add some sliced tomatoes, sliced mushrooms, and smoked beef tongue; sea- son well. Make a plain omelet; fry it in sweet oil and put the garlic, tomatoes, mushrooms, and tongue inside; cool and serve with a little tomato sauce. VERY FINE OMELET 4 eggs, 1 cup of milk, 1 tablespoon butter, 1^ tablespoons of grated ham, 1 tablespoon of chopped parsley, 1 tablespoon of flour. Boil the milk and make a paste of the flour by adding a little milk and put into the boiling milk. Add salt, pepper, and butter, and set aside to cool. Beat the eggs separately and add the yolks, pars- ley, and ham to the milk. Add the whites last. Bake till a rich brown and serve at once. 26 EGGS POACHED EGGS (No. 1) Mrs, H. C. McDowell Add a little salt to the white of an egg and beat dry. Turn into a buttered glass and put the yolk on a nest in the middle of it. Put the glass on trivet in lukewarm water. Cover and let stand till the egg is set and rises in the glass. Do not let water around glass boil. Serve at once. POACHED EGGS (No. 2) Have water boiling hot and add a little salt. Break the eggs carefully into the water, one at a time, and let them cook 3 minutes. Serve on thin, crisp toast. SCALLOPED EGGS 1 egg for each person, Salt and pepper, For 1 dozen eggs, 1 cup of bread-crumbs, 1 pint milk. Boil the eggs hard and slice and place in a but- tered dish, first a layer of eggs and then a layer of crumbs, with pieces of butter throughout and 27 THE BLUE GRASS COOK BOOK salt and pepper to taste. Cover the top with crumbs, pour over the pint of milk, and bake till brown. SCRAMBLED EGGS Have the skillet hot and add 1 tablespoon but- ter. Break the eggs and drop in, stirring con- stantly, pepper and salt and cook quickly. Serve immediately on toast or with crisp bacon. SHIRRED EGGS Take 6 fresh eggs. Grease baking-dish with butter. Do not beat the eggs, but break and pour them in the dish. Salt and pepper them and put in a hot oven and cook till the whites curl up. Serve in baking-dish at once. STUFFED EGGS 1 dozen eggs. Boil and peel and cut into halves. Remove the yolks and cream them and add 1 tablespoon but- ter, 2 tablespoons old ham, nicely minced. Season highly with salt, pepper, and mustard, and a little chopped onion

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