Cassell's dictionary of cookery

with beaten egg, and cover with fine breadcrumbs, well seasoned with salt and white pepper. Put them into an oven to brown, or fry in lard or dripping till they are of a fine brown colour; lay them before the fire to drain, if fried, and serve garnished with fried parsley. Time, half an hour to boil potatoes. Probable cost, 1 d. to 2d. per pound. Allow one pound for three persons. Eggs and Sauce.— Chop finely a teaspoonful each of parsley and chives, and put them into a stewpan, with two ounces of butter and a little flour ; add a glass of sherry, a teaspoonful of salt, and half the quantity of pepper. When the sauce has simmered about ten minutes, have ready half a dozen poached eggs ; lay them on toast, and send to table with the sauce poured round. Sufficient sauce for six eggs. Probable cost. Is., without wine. Eggs and Sauce, Robert.— Boil twelve eggs for fifteen minutes, quarter them, after removing the shells, and have ready the above sauce, in which the eggs should be placed just long enough to heat them thoroughly ; gently mix them with the sauce, that they may not get broken, and serve hot {see Sauce, Robert). Allow two eggs for each person. Eggs and Sorrel. — Like spinach, sorrel requires much washing to clear it from grit. When Well drained, cut up enough nice leaves to fill a pint, and either stew them in an earthenware jar in a cool oven, or in a stewpan with two ounces of dissolved butter, pepper, and salt. While the sorrel is stewing, boil four eggs hard and bruise the yolks with a quarter of a pint of cream, and when it is tender, stir the mixture into it by degrees. Servo, turned out smooth on a dish, with hard-boiled eggs (allow six for this quantity of sorrel), quartered and arranged over and round it. Time, about twenty-five minutes to prepare. Sufficient for three persons {see also Eggs and Spinach, or Sorrel). Eggs and Spinach. — Prepare some spinach by washing very carefully, and then boiling till tender. Put iato cold water to keep the colour good, and when quite cold, press the water out of it, a little at a time, in a towel. Chop it .very fine, and put it into a stewpan with a lump of butter and some rich gravy. Boil it quickly in this, and add pepper, salt, and nutmeg. Or it may be stewed with cream and a little sugar, which is a very delicate method. Poach six eggs, and trim them neatly. Serve them upon the spinach. Time, ten to fifteen minutes to boU; five minutes to stew. Probable cost, 2d. per pound. Sufficient for three persons. Eggs and Spinach, or Sorrel.— Poach not quite new-laid eggs. Put some boiling water into a clean frying-pan, and when it boils up, draw the pan aside and slip into it egg after egg, previously broken into cups ; add a tablespoonful of vinegar, if liked, to the water, and simmer till the white is set, then remove with a slice, trim,andlay the eggs on the spinach. Atin eggpoacher is an assistance to an inexperienced cook in this delicate operation. Break an egg into each perforated cup, and place the machine in a stewpan of boiling water ; the eggs are easily slipped out as soon as done. To those who like acids, sorrel may be used instead of spinach. Serve either under the poached eggs. Time to poach eggs, two and a half to three minutes. Two eggs sufficient for one person.