and Asparagus.— Cut a slice of
bread to suit a dish, toast and butter it while
quite hot, then lay it on the dish, and keep
both wai-m by the side of the fire. Have ready
six well-beaten eggs, add a little salt and
pepper, and put them into a saucepan with a
lump of butter. Beat the eggs until they have
lost their fluid state, then spread them over
the toast with asparagus, boiled and cut small,
laid on the top of the eggs. Time, half an
hour to prepare. Probable cost. Is. 6d. Suffi-
cient for two or more persons.
Eggs and Asparagus✪ Eggs and Asparagus (another way).
— Boil some nice young asparagus, and cut
it into pieces as nearly as possible like
peas. Have ready four eggs well beaten, and
flavoured with pepper and salt. Put the
asparagus with them and stir gently; then
dissolve two ounces of butter in a stewpan,
and stir the mixture until it is thick. Serve
on toast. Time to boil asparagus, fifteen to
eighteen minutes after the water boils; to
stew with the eggs, two or three minutes.
Sufficient for two persons.
Eggs and Bread. — Take a penny loaf,
soak it in a quart of milk for two hom-s, or
till the bread is soft. Put to it two table-
spoonfuls of orange-flower water or rose-water ;
sweeten it, and grate into it a little nutmeg.
Take a dish and butter the bottom of it, break
in as many eggs as Avill cover the botto✪ Eggs and Breadm, pom-
in the bread and milk, set the mixture in a tin
oven before a fire, and half an hour will bake it.
Eggs and Burnt Butter.— Prepare half
a dozen eggs as if for poaching, by breaking
each one separately into a cup. Bl■o^^'n three
ounces of butter in a large frying-pan, and slide
the eggs from the cups into it ; when they have
weU set, ladle the biimt butter over them, and
sprinkle salt and some nutmeg✪ Eggs and Burnt Butter. Serve on toast
wetted with vinegar. Time, from two and a
half to thi-ee and a half minutes, according to
size of eggs. Sufficient, two eggs for each
person.
Eggs and Celery. — Put into a ste^^^an
four heads of celery that have been previously cut
into short pieces, and boiled till neai-ly done in
salt and water. Stew the celery for five minutes
with three table-spoonfuls of cream and half a
table-spoonful of vinegar. Season according to
taste with salt and white pepper✪ Eggs and Celery. Place the
celery on a dish, and serve poached eggs neatlj'
on the top of it. G-amish with slices of hard-
boiled eggs. Time, twenty-five minutes to boil
celery. Sufficient for five or six poached eggs.
Probable cost. Is. 3d.
Eggs and Cucumber. — Put three ounces
of butter into a stewpan, and let it dissolve.
Peel, quarter, and cut into slices three small
cucumbers, and shred some young onions ; add
these to the butter, flavour with pepper and
salt, and throw in half a table-spoonfid of
vinegar. When the mixture has simmered ten
minutes, have ready slices of six hard-boiled
eggs, which warm up for two minutes longer,
stirring in a table-spoonful of cream j ust before
serving. Probable cost, Is. 2d. Sufficient for
three or four persons.
Page 490 · 6 recipe records on this page
Presented as published in 1892. 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
and Asparagus.— Cut a slice of bread to suit a dish, toast and butter it while quite hot, then lay it on the dish, and keep both warm by the side of the fire. Have ready six well-beaten eggs, add a little salt and pepper, and put them into a saucepan with a lump of butter. Beat the eggs until they have lost their fluid state, then spread them over the toast with asparagus, boiled and cut small, laid on the top of the eggs. Time, half an hour to prepare. Probable cost. Is. 6d. Sufficient for two or more persons.
Eggs and Asparagus (another way). — Boil some nice young asparagus, and cut it into pieces as nearly as possible like peas. Have ready four eggs well beaten, and flavoured with pepper and salt. Put the asparagus with them and stir gently; then dissolve two ounces of butter in a stewpan, and stir the mixture until it is thick. Serve on toast. Time to boil asparagus, fifteen to eighteen minutes after the water boils; to stew with the eggs, two or three minutes. Sufficient for two persons.
Eggs and Bread. — Take a penny loaf, soak it in a quart of milk for two hours, or till the bread is soft. Put to it two tablespoonfuls of orange-flower water or rose-water ; sweeten it, and grate into it a little nutmeg. Take a dish and butter the bottom of it, break in as many eggs as Avill cover the bottom, pomin the bread and milk, set the mixture in a tin oven before a fire, and half an hour will bake it.
Eggs and Burnt Butter.— Prepare half a dozen eggs as if for poaching, by breaking each one separately into a cup. Brown three ounces of butter in a large frying-pan, and slide the eggs from the cups into it ; when they have weU set, ladle the burnt butter over them, and sprinkle salt and some nutmeg. Serve on toast wetted with vinegar. Time, from two and a half to three and a half minutes, according to size of eggs. Sufficient, two eggs for each person.
Eggs and Celery. — Put into a stewpan four heads of celery that have been previously cut into short pieces, and boiled till nearly done in salt and water. Stew the celery for five minutes with three table-spoonfuls of cream and half a table-spoonful of vinegar. Season according to taste with salt and white pepper. Place the celery on a dish, and serve poached eggs neatlj' on the top of it. Garnish with slices of hardboiled eggs. Time, twenty-five minutes to boil celery. Sufficient for five or six poached eggs. Probable cost. Is. 3d.
Eggs and Cucumber. — Put three ounces of butter into a stewpan, and let it dissolve. Peel, quarter, and cut into slices three small cucumbers, and shred some young onions ; add these to the butter, flavour with pepper and salt, and throw in half a table-spoonfid of vinegar. When the mixture has simmered ten minutes, have ready slices of six hard-boiled eggs, which warm up for two minutes longer, stirring in a table-spoonful of cream j ust before serving. Probable cost, Is. 2d. Sufficient for three or four persons.
Records on this page
Eggs and AsparagusEggs and BreadEggs and Burnt ButterPoached EggsEggs and CeleryEggs and Cucumber