EEL SOUP. — Take two pounds of eels, and put them into a
stew-pan with two quarts of water, an onion, a small piece of mace, a
little whole pepper, lemon thyme, winter savory, and parsley. Cover close
down and stew till the fish separates, or till half the liquor has boiled
away, then strain. Toast some bread, cut it into angular pieces, put them
into a tureen, and pour the soup over them. Carrot is sometimes used to
brown the soup.
EELS (STEWED). — The more simply this dish is made the
better the flavour of the fish is preserved. When cleaned, cut them into
pieces about three inches long, and fry them until half cooked. Then put
them into a stew-pan with enough good beef gravy to cover them, a partly
boiled onion, and parsley ; flavour with pepper, salt, a little shred lemon
peel, mace, cloves, and nutmeg. Stew gently till tender. A glass of sherry
wine, a tablespoonful of walnut ketchup, and a couple of finely-chopped
anchovies may be added ; or a glass of port wine with the juice of half a
lemon✪ Stewed Ingredients is sometimes preferred. Strain, thicken with the yolk of egg, or
butter rolled in flour, and serve.
EFFERVESCING POWDERS. — Mix five parts of well dried
tartaric acid with six parts of bicarbonate of soda, and add sufficient strong
alcohol to reduce it to a moist condition ; then pass it through a moder-
ately coarse sieve, and stand it to dry. If desired, it may be flavoured
with a little oil of lemon dissolved in the alcohol✪ Effervescing Powders. Upon the addition of
water the mixture will effervesce to the last atom.
EGG BROUILLES. — Beat together the yolks and whites of
eight eggs, and put them into a saucepan with a quarter of a pound of
butter and a little pepper and salt ; stir constantly with a wooden spoon
over a slow fire until done, taking care that the brouiltes do not become
clotty. Add a spoonful of broth, with cucumbers or asparagus heads✪ Egg Brouilles.
EGG CROQUETTES.— Cut the whites of nine hard-boiled eggs
into small dice, and press the yolks of three eggs through a hair sieve
(more yolks would make the croquettes too dry). Next cut an onion into
dice, pour over it two ounces of hot butter, add gradually a spoonful of
flour, season with pepper and salt, and moisten with boiling milk. Throw
the whites and yolks into the sauce. Let them cool, and cover them with
bread crumbs. Serve garnished with fried parsley✪ Egg Croquettes.
9
EGG FLIP. — Mix a pint of porter with the same amount of ale,
pour it into a saucepan and make it warm ; add a quartern of gin, four
eggs well beaten, a little nutmeg, and sufficient sugar to make it pleasant✪ Egg Flip ;
pour backwards and forwards into a jug ; again place it over the fire, but
do not allow it to boil.
EGG HOT. — Pour a quart of old ale into a saucepan, place it
over a slow fire, and add a little spice ; then beat up six eggs in a large
jug, and as the ale begins to warm take the froth off and add it to the
eggs, continuing the beating up with each spoonful until the ale is near the
point of boiling ; then pour a quartern of rum into the ale, and when it
boils empty it very quickly into the jug, and pour it a few times to and fro,
from vessel to vessel. Add sugar and spice to suit the palate✪ Egg Hot.
Page 63 · 7 recipe records on this page
Presented as published in 1891. 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
EEL SOUP. — Take two pounds of eels, and put them into a stew-pan with two quarts of water, an onion, a small piece of mace, a little whole pepper, lemon thyme, winter savory, and parsley. Cover close down and stew till the fish separates, or till half the liquor has boiled away, then strain. Toast some bread, cut it into angular pieces, put them into a tureen, and pour the soup over them. Carrot is sometimes used to brown the soup.
EELS (STEWED). — The more simply this dish is made the better the flavour of the fish is preserved. When cleaned, cut them into pieces about three inches long, and fry them until half cooked. Then put them into a stew-pan with enough good beef gravy to cover them, a partly boiled onion, and parsley ; flavour with pepper, salt, a little shred lemon peel, mace, cloves, and nutmeg. Stew gently till tender. A glass of sherry wine, a tablespoonful of walnut ketchup, and a couple of finely-chopped anchovies may be added ; or a glass of port wine with the juice of half a lemon is sometimes preferred. Strain, thicken with the yolk of egg, or butter rolled in flour, and serve.
EFFERVESCING POWDERS. — Mix five parts of well dried tartaric acid with six parts of bicarbonate of soda, and add sufficsufficient strong alcohol to reduce it to a moist condition ; then pass it through a moderately coarse sieve, and stand it to dry. If desired, it may be flavoured with a little oil of lemon dissolved in the alcohol. Upon the addition of water the mixture will effervesce to the last atom.G BROUILLES. — Beat together the yolks and whites of eight eggs, and put them into a saucepan with a quarter of a pound of butter and a little pepper and salt ; stir constantly with a wooden spoon over a slow fire until done, taking care that the brouiltes do not become clotty. Add a spoonful of broth, with cucumbers or asparagus heads.
EGG CROQUETTES.— Cut the whites of nine hard-boiled eggs into small dice, and press the yolks of three eggs through a hair sieve (more yolks would make the croquettes too dry). Next cut an onion into dice, pour over it two ounces of hot butter, add gradually a spoonful of flour, season with pepper and salt, and moisten with boiling milk. Throw the whites and yolks into the sauce. Let them cool, and cover them with bread crumbs. Serve garnished with fried parsley.
EGG FLIP. — Mix a pint of porter with the same amount of ale, pour it into a saucepan and make it warm ; add a quartern of gin, four eggs well beaten, a little nutmeg, and sufficient sugar to make it pleasant ; pour backwards and forwards into a jug ; again place it over the fire, but do not allow it to boil.
EGG HOT. — Pour a quart of old ale into a saucepan, place it over a slow fire, and add a little spice ; then beat up six eggs in a large jug, and as the ale begins to warm take the froth off and add it to the eggs, continuing the beating up with each spoonful until the ale is near the point of boiling ; then pour a quartern of rum into the ale, and when it boils empty it very quickly into the jug, and pour it a few times to and fro, from vessel to vessel. Add sugar and spice to suit the palate.
Records on this page
Stewed IngredientsEffervescing PowdersEgg BrouillesPoached EggsEgg CroquettesEgg FlipEgg Hot