Stuffed Eggs

Ingredients

• six eggs
• one teaspoonful of soft butter
• a few drops of onion juice
• half the quantity of potted or deviled ham
• season to taste with salt
• pepper
• mustard
• cayenne
• or chopped parsley

Method

1. 1

   Boil the eggs for twenty minutes.

2. 2

   Remove the shells and cut them lengthwise.

3. 3

   Mash the yolks and mix with butter, onion juice, and potted ham.

4. 4

   Fill the whites with the mixture, smooth them, and press the halves together.

5. 5

   Place on a dish, cover with white sauce or gravy, sprinkle with buttered crumbs, and bake until brown.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 124. The excerpt below is the record exactly as published.

Stuffed Eggs. — Boil six eggs twenty minutes. Re- move the shells and cut carefully lengthwise. Remove the 3^olks, and put the two whites of each egg together, that the}^ may not become mixed. Mash the yolks, and add one teaspoonful of soft butter, a few drops of onion juice., and half the quantity of potted or dev- Fig. 13. Stuffed Eggs garnished with .77 , , r\ 'i* Parsley. '^ll^d ham OY tongue. (Jr, it minced chicken., lamb., ovveal be used, season to taste with salt^ pepper^ mustard^ and cayenne or chopped parsley

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