To Fry Egg Plant

Ingredients

• fat, plump ones
• not quite a half inch
• a little salt
• a piece of butter
• a piece of suet

Method

1. 1

   Cut eggplant into slices, salt, and press with weight for an hour.

2. 2

   Rinse, dip in beaten egg, coat in cracker or batter, and fry in a mix of butter and suet until browned.

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 41. The excerpt below is the record exactly as published.

a piece of butter the size of a large hickory nut, to get just sissing hot, pour in the eggs and scrape one way with large spoon constantly (do not stir round and round) cooking gently and evenly; when it is as delicate as a boiled custard, take it off quickly and pour into a hot dish. If you do not The Queen Cook Book 105 beat the eggs too much, it will be in stripes of mingled white and yellow, but we like them best well beaten. Turn them out before you think them quite done, they will cook more; a good sprinkling of white pepper on top. They will cook in three minutes or less. Omelet. Three eggs beaten slightly together, two even tea- spoons of flour, two-thirds cup of cream, or milk and salt, stir till well mixed, place in hot buttered spider, when browned turn one-half on the other half with two knives. Omelet. If you prefer, a dry fluffy omelet to a moist flaky one, beat the white and yolk of the eggs separate. If not, together slightly, add a tablespoon of cream for each egg and salt. Have a flat spider hot and well buttered, pour in the omelet, brown slightly on the bottom having the top soft, roll one-half over the other half deftly and serve in hot covered dish. Some set it in oven on top of grate to brown instead of doub- ling, but it is not so moist. Eggs, Point Shirley Style. Separate the yolks and whites of three eggs. Beat the yolks two minutes; add three tablespoons of cream, one-half even teaspoon salt, beat a little more. Melt half a tablespoon of butter in a hot spider, pour in the yolks, when they thicken slightly pour the whites in without beating. Let them be until they look nearly like the white of a boiled egg, then gently mix them with a silver fork. Serve in hot dish or if you like on buttered toast. Chicken or bam omelet is made by io6 Th4 Queen Cook Book placing either of them hashed and seasoned over the omelet before turning it over. Bob the Sea Cook's Omelet. A real French omelet is a natural dish. It don't want all the fixing most cooking folks put on her. One would think by reading the books that it was as big a thing to do as a suffler. Most books tell you to beat up your whites till they stand, but it ain't right. A Frenchman don't take no time in making an omelet. While the butter is in the pan heating, he gets his eggs ready. There ain't no use to separ*- ate whites and yellows. Break the eggs in a bowl,' stir them so whites and yellows is mixed thoroughly and that's all. Two minutes does that Now don't you add water, nor milk, nor nothing. You can put cream in, but then that don't make the old original Johnny omelet, but something else that may be good enough but new fangled. If you have any parsley, chop that up before you begin, that is, if you want a parsley omelet; the parsley, about a teaspoon to six ^ggs» ought to be as fine as possible ; add a little salt and very little white pepper to your eggs and when your butter is a sizzing, tilt over the frying pan a very little and pour in your eggs. It don't take half a minute to cook. If your butter is hot enough a min- ute will do it all. Don't go to turn your omelet with a fork but sling her. She ought to take a whole turn in the air and fall on her other side. But anyhow, if you ain't up to that trick, you might help her over with a spoon. An overcooked omelet is just a dis- grace. It ought to be mellow and a little underdone in the middle. Don't you never go to give people as knows what an omelet is, something in a flat sheet as tough as a canvas and call it an omelet* ^*«*« The Quein Cook Book 107 Eggs \ la Lavallbtte. Pour into. & fiat tin dish cream to the depth of a quarter of an inch; bring to a boil, then drop in the eggs and cook until the whites are set. Season to taste with salt, pepper and butter. Serve in the same dish or take carefully x)ut and pour the seasoned cream over the eggs. Eggs X la Cr£am. Boil six eggs eight minutes, drop in cold water a minute; remove the shells, cut in halves; slice a bit off each end so they will stand on end. Mix a tablespoon of butter with a teaspoon of flour; stir it into a pint of boiling milk, stirring constantly; season and pour over the eggs. Egg Gems. Two cups of sweet milk, two eggs, one tablespoon of butter, one-half teaspoon salt, thfee and one-half cups sifted flour, one heaping teaspoon of baking powder. Bake in gem pans. To Fry Egg Plant. Always choose fat, plump ones, they are much bet- ter than the long slim ones. Cut in slices not quite a half inch and peel them. Rub a little salt

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