To Bone and Stuff a Leg of Pork. — Select a small leg
of pork for boning, and follow the directions given for
boning a leg of lamb. After the bone has been re-
moved fill the opening with bread crumbs, prepared as
for stuffing roast turkey, and seasoned with salt, pepper,
and pulverized sage✪ Stuffed Leg of Pork. Skewer, wrap up, fasten securely,
and cook as directed for cooking a boned leg of veal.
I
CHAPTER XXIV.
EGGS AND OMELETS.
Eggs, in whatever form cooked, should be cooked
gently, and at as low a temperature as possible. Too
high a temperature in cooking toughens the white of the
Qgg and renders it indigestible.
To Boil an Egg, — See under the title Boiling, page 70.
To Poach an Egg. — Break the egg into a cup, from
which slip it carefully into water at boiling temperature,
but not actively boiling. Let it remain until cooked as
desired, then lift from the water with a spatula or skim-
mer, and serve on dipped or buttered toast. The water
in which eggs are poached should be well salted✪ Poached Egg. Egg
poachers, which hold the eggs in shallow tin cups over
a pan of boiling water, where they are cooked by the
steam, are easily handled and very convenient.
To Saute Eggs. — Break into separate cups as many
eggs as are to be cooked. Have, smoking hot, in the
saute pan or spider a teaspoonful of bacon or ham drip-
pings, or clarified butter for each egg. Put the eggs,
one at a time, into the pan, and as soon as they are all
in add two tablespoonfuls of hot water, cover the pan
with a close-fitting lid, and cook over a quick fire one
minute, when it will be seen upon lifting the lid that the
steam has drawn the white neatly over the yolk of each
egg. Continue the cooking more slowly until done as
desired,
311
312 The Art of Cookery.
Scrambled Eggs No. i. — Put in an omelet pan half
a teaspoonful of butter for each ^^^. When the butter
is hot pour in the eggs, without beating, and when set
on the bottom of the pan mix or scramble them lightly
with a fork or spoon. Cook as desired, season to taste,
and serve. Minced parsley is an excellent flavoring for
scrambled eggs.
Scrambled Eggs No. 2. — Put a teaspoonful of butter
in a sauce-pan, add half a cup of sweet milk or cream,
and when boiling hot pour in three well-beaten eggs✪ Scrambled Eggs No. 2.
Stir and beat the mixture with a wooden spoon until
sufficiently cooked, season to taste, and serve.
Shirred Eggs No. i. — Put in a shirred ^^^ dish a tea-
spoonful of melted butter for each ^^%. Break the eggs
separately, slip carefully into the dish, bake to taste in a
moderate oven, season with salt and pepper, and serve.
Shirred Eggs No. 2. — Separate the yolks from the
whites of two eggs✪ Shirred Eggs No. 2, and preserve them unbroken. Beat
the whites very light, put into a shirred ^^^ dish, and,
with the back of a spoon, make two small cavities or
nests, in the beaten white, by packing, at equal distances
from each other and from the edges of the dish. Put
the yolks in these cavities, and set the dish in a
moderately hot oven until the yolks are cooked and the
ragged points of white nicely browned, then remove,
season with salt, pepper, and butter, and serve. The
whites and yolks should be cut up and mixed together
before they are eaten. Eggs shirred in this manner have
the flavor of roasted eggs.
Creamy Omelet. — Beat together lightly four eggs and
four teaspoonfuls of water, milk, or cream, just enough
✪ Creamy Omelet
Page 143 · 7 recipe records on this page
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
To Bone and Stuff a Leg of Pork. — Select a small leg of pork for boning, and follow the directions given for boning a leg of lamb. After the bone has been removed fill the opening with bread crumbs, prepared as for stuffing roast turkey, and seasoned with salt, pepper, and pulverized sage. Skewer, wrap up, fasten securely, and cook as directed for cooking a boned leg of veal.
CHAPTER XXIV.
EGGS AND OMELETS.
Eggs, in whatever form cooked, should be cooked gently, and at as low a temperature as possible. Too high a temperature in cooking toughens the white of the egg and renders it indigestible.
To Boil an Egg, — See under the title Boiling, page 70.
To Poach an Egg. — Break the egg into a cup, from which slip it carefully into water at boiling temperature, but not actively boiling. Let it remain until cooked as desired, then lift from the water with a spatula or skimmer, and serve on dipped or buttered toast. The water in which eggs are poached should be well salted. Egg poachers, which hold the eggs in shallow tin cups over a pan of boiling water, where they are cooked by the steam, are easily handled and very convenient.
To Saute Eggs. — Break into separate cups as many eggs as are to be cooked. Have, smoking hot, in the saute pan or spider a teaspoonful of bacon or ham drippings, or clarified butter for each egg. Put the eggs, one at a time, into the pan, and as soon as they are all in add two tablespoonfuls of hot water, cover the pan with a close-fitting lid, and cook over a quick fire one minute, when it will be seen upon lifting the lid that the steam has drawn the white neatly over the yolk of each egg. Continue the cooking more slowly until done as
desired,
312 The Art of Cookery.
Scrambled Eggs No. i. — Put in an omelet pan half a teaspoonful of butter for each ^^^. When the butter is hot pour in the eggs, without beating, and when set on the bottom of the pan mix or scramble them lightly with a fork or spoon. Cook as desired, season to taste, and serve. Minced parsley is an excellent flavoring for scrambled eggs.
Scrambled Eggs No. 2. — Put a teaspoonful of butter in a sauce-pan, add half a cup of sweet milk or cream, and when boiling hot pour in three well-beaten eggs. Stir and beat the mixture with a wooden spoon until sufficiently cooked, season to taste, and serve.
Shirred Eggs No. i. — Put in a shirred ^^^ dish a teaspoonful of melted butter for each ^^%. Break the eggs separately, slip carefully into the dish, bake to taste in a moderate oven, season with salt and pepper, and serve.
Shirred Eggs No. 2. — Separate the yolks from the whites of two eggs, and preserve them unbroken. Beat the whites very light, put into a shirred ^^^ dish, and, with the back of a spoon, make two small cavities or nests, in the beaten white, by packing, at equal distances from each other and from the edges of the dish. Put the yolks in these cavities, and set the dish in a moderately hot oven until the yolks are cooked and the ragged points of white nicely browned, then remove, season with salt, pepper, and butter, and serve. The whites and yolks should be cut up and mixed together before they are eaten. Eggs shirred in this manner have the flavor of roasted eggs.
Creamy Omelet. — Beat together lightly four eggs and four teaspoonfuls of water, milk, or cream, just enough
Records on this page
Stuffed Leg of PorkPoached EggScrambled Eggs No. 1Shirred Eggs No. 1Scrambled Eggs No. 2Shirred Eggs No. 2Creamy Omelet