Stuffed Eggs

Ingredients

• some fresh eggs
• a tablespoonful of finely chopped parsley
• a tiny piece of onion
• butter
• pepper to taste
• salt to taste

Method

1. 1

   Boil eggs hard, cool in cold water, cut in halves, and remove yolks.

2. 2

   Mix yolks with chopped ham, chicken, parsley, onion, butter, salt, and pepper.

3. 3

   Fill whites with mixture, roll in flour, brush with beaten egg, and coat with breadcrumbs.

4. 4

   Fry in boiling fat until golden.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 40. The excerpt below is the record exactly as published.

butter milk, stirring it carefully with a wooden spoon until there are no lumps. Grease a hot girdle, place the batter on it in spoonfuls, keeping them well separated. When slightly firm, and air bubbles rise, turn with a broad knife. Duck, Roast. Take a nice young fat duck ; pluck, singe, and empty it ; scald and skin the feet and legs ; twist them round on the back of the bird. Cut off the head, neck, and pinions at the first joint ; turn them firmly so as to give the breast a plump appearance. For the stuffing take half a pound of onions, a tablespoonful of finely-chopped or powdered sage, three tablespoonfuls of bread crumbs, the liver of the duck, parboiled and chopped. Skin the onions, scald them in boiling water, adding to them a piece of washing-soda the size of a pea, and a tablespoonful of salt. Leave them thus 'DOMESTIC COOKERY. 69 ten minutes to draw out the green indigestible part of the onion. When this is done, chop the onions finely ; add to them the bread crumbs, sage, half a teaspoonful of salt, nearly a quarter of a teaspoonful of pepper, and the liver. Mix well and place it inside the bird. Truss firmly and neatly with a trussing needle and twine. Roast before a clear bright fire ; baste it very often : just before taking it up from the fire dredge over a little flour. Time to roast about one hour. Serve with a good brown gravy {see Brown Gravy) and apple sauce {see Apple Sauce). Dutch Stew. Put into a saucepan one. ounce of dripping. Skin and scald two onions {see Onions) ; chop them finely ; place them in the hot fat to fry ; do not allow them to brown. Put in a piece of neck of mutton ; let it sweat without water three- quarters of an hour, then lay on the top a cabbage well washed, scalded, and cut into quarters, also five potatoes peeled, parboiled, and cut into slices. Stew very slowly till cooked. Serve the meat in the centre of the dish and the vegetables round. Dutch Flummery. Put into a clean saucepan one ounce of gelatine, one pint of water, the rind and juice of one lemon. When it is melted strain it over the beaten yolks of three eggs ; return it to the pan ; stir it over the fire till thick ; strain it into a wetted mould; set aside to get cold. Turn out on to crystal dish and serve. Egg’S. Eggs are very nourishing and digestible if they are not too much cooked. To boil an egg, put it in cold water enough to cover it and put it on the fire. As soon as the water boils fast the egg is done. To boil an egg hard, put 70 DOMESTIC COOKERY. it in boiling water and boil exactly ten minutes. If you boil it longer the outside of the yolk will be black. If you boil it too fast the shell cracks. To whip an egg, put the white on a clean dry plate with a pinch of salt or sugar. Whip it lightly with a clean, dry, broad-bladed knife. Stand in a draught, whip lightly and evenly, and whip always in the same direction. When the plate can be turned upside-down without the egg slipping, then it is done. Always stir a whipped egg very lightly into any pudding or cake. A beaten egg contains much air. This air, when it is put into the oven, expands, and makes the cake light. Therefore, everything that has a beaten egg in it must be put into a very hot oven at first, and must be baked directly it is mixed, before the air has time to escape. Eg’g’ Drink. Beat the yolk of one egg with a tablespoonful of sugar and a quarter of a pint of warm milk ; pour on to it a bottle of soda water. This is an effervescing drink, and is both nourishing and cooling. Eg’g* Flip. Put two tablespoonfuls of wine with four tablespoonfuls of water and four lumps of sugar into a pan ; allow it to get hot, but not boil. Beat up an egg until it is quite frothy ; pour on to it the heated wine and water ; pour it backwards and forwards several times very quickly, and serve hot. Eg*gs, Poached. Put a pint of water into a stew-pan with Jour teaspoonfuls of vinegar and ar saltspoonful of salt. When the water is quite boiling, break the eggs carefully into it. Let it boil three minutes ; lift them out carefully so as not to break the yolk. Serve upon hot buttered toast. 71 DOMESTIC COOKERY. Egg* Sauce. Melt in a saucepan one ounce of butter ; stir into it half an ounce of flour, then add half a pint of milk ; stir care- fully to boiling. Season with half a saltspoonful of salt and a quarter of a saltspoonful of pepper. Chop up two hard- boiled eggs into small irregular pieces, stir them into the sauce, and it is ready for use. Eggs, Stuffed. Take some fresh eggs, boil them hard, put them into cold water to cool ; cut them in halves lengthways ; take out the yolks. Put into a mortar a little finely chopped ham and chicken or any cold meat, the yolks of the eggs, a table- spoonful of finely chopped parsley, a tiny piece of onion, butter, pepper, and salt to taste

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