minced chicken., lamb., ovveal
be used, season to taste with salt^ pepper^ mustard^ and
cayenne or chopped parsley✪ Stuffed Eggs. Fill the whites with the mix-
ture, smooth them, and press the two halves together,
being careful to fit them just as they were cut. Spread
the remainder of the 3' oik mixture on a shallow dish and
place the eggs on it. Cover with a thin white sauce, or
The Boston Cook Book.
207
any chicken or veal gravy ; sprinkle buttered crumbs over the
whole, and bake till the crumbs are a delicate brown.
No. 2. — After the eggs are filled with the mixture and
put together as above, roll each egg in fine bread crumbs
and beaten egg and in crumbs again, then repeat the pro-
cess, and fiy in smoking hot fat. Drain, and serve hot
with tomato sauce or garnished with parsley,
Scotch Eggs, — One cup of lean cooked ham chopped
ver}'' fine ; six hard-boiled eggs. Cook one third of a cup of
stale bread crumbs in one third of a cup of milk to a smooth
paste. Mix it with the ham ; add half a teaspoonful of
mixed mustard^ half a saltspoonful of cayenne^ and one raw
egg✪ Scotch Eggs. Mix well^ remove the shells from the eggs, and cover
with the mixture. Fry in hot fat two minutes. Drain,
and serve hot or cold, for lunch or picnics. Cut them into
halves lengthwise, and arrange each half on a bed of fine
parsley. The contrast between the green, red, white, and
yellow gives a very pretty effect.
No. 2. — Boil eggs twent}^ minutes. Make a force-
meat with one cup of any kind of cold meat finel}^ chopped,
half a cup of soft bread crumbs cooked to a paste, in one
third of a cup of milk and one raw egg., beaten light, using
just enough of the egg to unite the mixture, being careful
not to have it too soft.
If chicken be used, season with chopped parsley and a
pinch of herbs ; season ham with mustard and cayenne ;
veal., with lemon juice or horseradish; and salmon^ with
lemon and cayenne.
Divide the eggs crosswise or lengthwise, or leave them
whole. Cover each half or whole egg thickly with the
force-meat, and place them on a buttered tin pan and bake
in a hot oven till slightly browned. Arrange on a hot
platter with a white sauce poured around (not over) them.
Scalloped Eggs. — Boil six eggs twenty minutes. Make
one pint of white sauce with stock and cream or milk^ and
season to taste. Moisten one cup of fine cracker crumbs
in one fourth of a cup of melted butter or cream. Chop
fine one cup of ham., tongue., poultry., or fi✪ Scalloped Eggssh. Remove the
208
The Boston Cook Book.
yolks of the eggs, and chop the whites fine. Put a laj^er of
buttered crumbs in a buttered scallop dish, then a layer of
chopped whites^ white sauce^ minced meat^ yolks rubbed
through a fine strainer, and so on, until the material is all
used, having the buttered crumbs on the top. Bake till
the crumbs are brown.
Page 125 · 3 recipe records on this page
Presented as published in 1884. 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
minced chicken, lamb, or veal be used, season to taste with salt, pepper, mustard, and cayenne or chopped parsley. Fill the whites with the mixture, smooth them, and press the two halves together, being careful to fit them just as they were cut. Spread the remainder of the yolk mixture on a shallow dish and place the eggs on it. Cover with a thin white sauce, or
The Boston Cook Book.
any chicken or veal gravy ; sprinkle buttered crumbs over the whole, and bake till the crumbs are a delicate brown.
No. 2. — After the eggs are filled with the mixture and put together as above, roll each egg in fine bread crumbs and beaten egg and in crumbs again, then repeat the process, and fiy in smoking hot fat. Drain, and serve hot with tomato sauce or garnished with parsley,
Scotch Eggs, — One cup of lean cooked ham chopped very fine ; six hard-boiled eggs. Cook one third of a cup of stale bread crumbs in one third of a cup of milk to a smooth paste. Mix it with the ham ; add half a teaspoonful of mixed mustard^ half a saltspoonful of cayenne, and one raw egg. Mix well, remove the shells from the eggs, and cover with the mixture. Fry in hot fat two minutes. Drain, and serve hot or cold, for lunch or picnics. Cut them into halves lengthwise, and arrange each half on a bed of fine parsley. The contrast between the green, red, white, and yellow gives a very pretty effect.
No. 2. — Boil eggs twenty minutes. Make a forcemeat with one cup of any kind of cold meat finel}^ chopped, half a cup of soft bread crumbs cooked to a paste, in one third of a cup of milk and one raw egg, beaten light, using just enough of the egg to unite the mixture, being careful not to have it too soft.
If chicken be used, season with chopped parsley and a pinch of herbs; season ham with mustard and cayenne; veal, with lemon juice or horseradish; and salmon, with lemon and cayenne.
Divide the eggs crosswise or lengthwise, or leave them whole. Cover each half or whole egg thickly with the force-meat, and place them on a buttered tin pan and bake in a hot oven till slightly browned. Arrange on a hot platter with a white sauce poured around (not over) them.
Scalloped Eggs. — Boil six eggs twenty minutes. Make one pint of white sauce with stock and cream or milk, and season to taste. Moisten one cup of fine cracker crumbs in one fourth of a cup of melted butter or cream. Chop fine one cup of ham, tongue, poultry, or fish. Remove the
The Boston Cook Book.
yolks of the eggs, and chop the whites fine. Put a laj^er of buttered crumbs in a buttered scallop dish, then a layer of chopped whites^ white sauce, minced meat, yolks rubbed through a fine strainer, and so on, until the material is all used, having the buttered crumbs on the top. Bake till the crumbs are brown.
Records on this page
Stuffed EggsScotch EggsScalloped Eggs