Warming Over White Meat

Ingredients

• a large onion
• a slice of salt pork or ham
• a little sliced cucumber
• the yolks of one or two eggs
• a teaspoonful of pickled cucumber or capers
• a few chopped oysters or mushrooms

Method

1. 1

   Simmer white meat in milk with onion, salt pork, and cucumber.

2. 2

   Thicken with egg yolks after twenty minutes.

3. 3

   Add pickles in winter or lemon juice in summer.

4. 4

   Variations can include oysters or mushrooms.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 44. The excerpt below is the record exactly as published.

a large onion, and, if you like it, a slice of salt pork or ham, and a little sliced cucumber, if it is summer; thicken with the yolks of one or two eggs, added after the whole has simmered twenty minutes ; take care the egg thickens in the gravy, but does not hoil, or it will curdle. If it is in winter, chop a teaspoonful of pickled cucumber or capers

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