Pour enough gravy into baking tin to cover lx)ttom well, and
mix with the parsley and c>nion. Set' in oven till it begins to hiss and
bubble. Break eggs in so that they don’t crowd one another. Strew
crumbs thickly over, also pepper and salt. Return to oven for
minutes, then pour over tlie rest of the gravy, which has been made
hot. Add more bread crumbs as fine as dust, and bake till eggs are
set. Send to table in tin.
Esrsr Balls.
Mince a little cold meat, season, drop in unbeaten yolk. Stir
and form into ball. Drop unbeaten white into buttered cup ; drop in
ball, and steam in boiling water till white is set.
Boiled Egfgfs.
Place eggs in pan of boiling water, covered. Put on lid, remove
pan from gas, or back a little from fire and leave it 1 or 5 minutes
for 1 egg, and a little longer for each additional egg. This is an ex-
cellent way to cook eggs for an invalid, as the albumen remains soft,
and is very easy of digestion. If they are required quickly, put eggs
in boiling water and boil gently minutes.
If boiling eggs hard, -put them in boiling ivater instead of
cold. It will prevent the yolk from colouring black.
Esgfs with Cheese.
2 Eggs, Salt and Pepper, 2 oz. grated Cheee✪ Eggs with Cheesee, i oz. Butter. '
Melt butter in pan, break into it the eggs, add half cheese, salt
and pepper. Stir with a whisk over a brisk fire until it commences to
thicken, dish on pieces of buttered toast, sprinkle with remainder of
cheese, and brown quickly under the gas grill. This is improved if
the buttered toast is spread with a very little Bovril, or Leibig.
Convent Eg-g;s.
2 hard-boiled Eggs, i pint Milk, 1 oz. Butter, 1 oz. Flour, 1 Onion, Salt
and Pepper✪ Convent Eggs.
Cut onion in rings and cook 5 minutes in butter with lid on.
Add flour and milk gi'adually, and boil 3 minutes. Cut eggs in very
thin rings, and put in pan till hot. Carnish with toast. •
Egrss (Curried).
Bod as many eggs as required, very hard. Cut them in half, or
quarters, and lay on flat dish. Slice an apple and small onion, and
fry together in butter. Stir in a dessertspoonful of cm-ry powder
and 1 gill of stock✪ Curried Eggs, and simmer for ten minutes. Pour round the
eggs, and serve hot with boiled rice or without.
, Eg-g: Cutlet.
Cut *mall a hard-boiled egg ;'add a tablespoonful of bread crumbs
the same quantity of grated cheese, with a pinch of curry powder salt
pepper, and grated nutmeg. Mix the whole with the yolk of a raw egg,’
92
TRIED FAVOURITES COOKERY BOOK.
and sliape like a mutton cutlet. Dip it in the wliite of the egg, then
into the bread cmmbs and fry brown ; ganhsh with fried parsley.
Egfg: and Ham, &c., Dariolcs.
Butter some tiny tin jnoulds. Sprinkle them round with chopped
rongue, or ham, oi’ chicken, and finely chopped parsley. Break a
fresh egg into each mould✪ Eggs and Ham Dariolcs, and put a little piec6 of Initter on each.
Stand the moulds in a stev.pau or frying-pan, letting the hot water
come nearly to the top of moulds, and cook in the oven till the eggs
are lightly set. Take them up, pass a small knife round the moulds,
and turn them out on a dish on little round pieces of toast or fried
liread. Pour tomato butter round them, and serve hot for breakfast
or luncheon.
Indian Eg^g;^s. ✪ Indian Eggs
Page 90 · 8 recipe records on this page
Presented as published in 1909. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Pour enough gravy into baking tin to cover lx)ttom well, and
mix with the parsley and c>nion. Set' in oven till it begins to hiss and
bubble. Break eggs in so that they don’t crowd one another. Strew
crumbs thickly over, also pepper and salt. Return to oven for
minutes, then pour over tlie rest of the gravy, which has been made
hot. Add more bread crumbs as fine as dust, and bake till eggs are
set. Send to table in tin.
Esrsr Balls.
Mince a little cold meat, season, drop in unbeaten yolk. Stir
and form into ball. Drop unbeaten white into buttered cup ; drop in
ball, and steam in boiling water till white is set.
Boiled Egfgfs.
Place eggs in pan of boiling water, covered. Put on lid, remove
pan from gas, or back a little from fire and leave it 1 or 5 minutes
for 1 egg, and a little longer for each additional egg. This is an ex-
cellent way to cook eggs for an invalid, as the albumen remains soft,
and is very easy of digestion. If they are required quickly, put eggs
in boiling water and boil gently minutes.
If boiling eggs hard, -put them in boiling ivater instead of
cold. It will prevent the yolk from colouring black.
Esgfs with Cheese.
2 Eggs, Salt and Pepper, 2 oz. grated Cheeee, i oz. Butter. '
Melt butter in pan, break into it the eggs, add half cheese, salt
and pepper. Stir with a whisk over a brisk fire until it commences to
thicken, dish on pieces of buttered toast, sprinkle with remainder of
cheese, and brown quickly under the gas grill. This is improved if
the buttered toast is spread with a very little Bovril, or Leibig.
Convent Eg-g;s.
2 hard-boiled Eggs, i pint Milk, 1 oz. Butter, 1 oz. Flour, 1 Onion, Salt
and Pepper.
Cut onion in rings and cook 5 minutes in butter with lid on.
Add flour and milk gi'adually, and boil 3 minutes. Cut eggs in very
thin rings, and put in pan till hot. Carnish with toast. •
Egrss (Curried).
Bod as many eggs as required, very hard. Cut them in half, or
quarters, and lay on flat dish. Slice an apple and small onion, and
fry together in butter. Stir in a dessertspoonful of cm-ry powder
and 1 gill of stock, and simmer for ten minutes. Pour round the
eggs, and serve hot with boiled rice or without.
, Eg-g: Cutlet.
Cut *mall a hard-boiled egg ;'add a tablespoonful of bread crumbs
the same quantity of grated cheese, with a pinch of curry powder salt
pepper, and grated nutmeg. Mix the whole with the yolk of a raw egg,’
92
TRIED FAVOURITES COOKERY BOOK.
and sliape like a mutton cutlet. Dip it in the wliite of the egg, then
into the bread cmmbs and fry brown ; ganhsh with fried parsley.
Egfg: and Ham, &c., Dariolcs.
Butter some tiny tin jnoulds. Sprinkle them round with chopped
rongue, or ham, oi’ chicken, and finely chopped parsley. Break a
fresh egg into each mould, and put a little piec6 of Initter on each.
Stand the moulds in a stev.pau or frying-pan, letting the hot water
come nearly to the top of moulds, and cook in the oven till the eggs
are lightly set. Take them up, pass a small knife round the moulds,
and turn them out on a dish on little round pieces of toast or fried
liread. Pour tomato butter round them, and serve hot for breakfast
or luncheon.
Indian Eg^g;^s.