Jumbled (another way). — Break
six or"moro eggs into a basin, and beat them
with a table-spoonful of gravy and a flavouring
of pepper and salt. If wanted, very good
minced truffles, mushrooms, ham, or tongue
may be added. Put a piece of butter into a
etewpan, pour in the eggs, and stir till they are
Bufiiciently done. This is an exceedingly con-
venient and agreeable breakfast dish. It re-
quires very little time to cook, and may be
varied according to taste. It is usually served
on toast hot and buttered. Time, about five
minutes. AUow two eggs for each person.
Eggs, Liaison of, for Thickening
Sauces. — When eggs are used for thickening
great care is required to keep the sauce from
boiling, and the least cessation from stirring
during the heating process will spoil the whole
contents of the saucepan. Slake a liaison as
follows : — Beat well the yolks of three eggs,
and add to them three small wine-glassfuls of
cream or two and a half glassfuls of milk.
When well mixed, strain through a sieve.
Eggs, Pickled. — Eemove the shells from
three or f oiu' dozen hard-boiled eggs ; do not
break them, but arrange carefully in large-
mouthed jars. Boil one pint of vinegar, with
allspice, ginger, and a couple of cloves of garlic✪ Eggs, Pickled.
When the flavour of the spice is extracted, add
another pint of -s-inegar, bring it to a boil, and
pour scalding hot over the eggs. When cold,
seal up the jars for a month. This will be
found a cheap pickle when eggs are plentiful,
and for its piquancy is much Uked.
Eggs, Plover's. — These eggs are much
esteemed for their rich flavour, and the beau-
tiful colour- of the white part, which is much
used for decorating salads. When boiled hard
they are eaten hot or cold; but with a good
brown gi'avy or some bechamel sauce they
make a dainty breakfast dish.
Eggs, Poached. — Put a pint of water into
a stewpan, with four tea-spoonfuls of vinegar,
and haK a tea-spoonful of salt ; place it over
the fire, and while boiling break the eggs into
it near the surface of the water, and let it boil
gently about three minutes. Lay upon a dish
a thin piece of toasted bread✪ Poached Eggs ; take the eggs out
carefully with a small slice, and lay the slice
with the eggs upon a cloth for a second, to
drain the water from them ; then set them
carefully upon the toast, and serve very hot.
Much depends upon the careful breaking and
boiling of the eggs. If the yolk separates from
the white, it may be presumed that the egg is
not fresh, but it may be eatable, for the same
tiling may happen through awkwardness in
poaching. Again, the toast upon which the
eggs are served may be buttered either with
plain butter, or two small pats of butter may
be melted, without boiling, and poured over.
To prevent the unsightly admixture of the
yolk with the white, the following simple
method is recommended : — Use a large stewpan,
nearly filled with boiling water; pour two
table-spoonfuls of hot water into a saucer, and
break the egg carefully in the centre of the
saucer, then gently lift" it, and place it on the
surface of the water in the stewpan ; the instant
14
the yolk sets, take out the saucer, and remove
the egg with a slice to the dish required.
Page 498 · 3 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
Jumbled (another way). — Break six or more eggs into a basin, and beat them with a table-spoonful of gravy and a flavouring of pepper and salt. If wanted, very good minced truffles, mushrooms, ham, or tongue may be added. Put a piece of butter into a stewpan, pour in the eggs, and stir till they are sufficiently done. This is an exceedingly convenient and agreeable breakfast dish. It requires very little time to cook, and may be varied according to taste. It is usually served on toast hot and buttered. Time, about five minutes. AUow two eggs for each person.
Eggs, Liaison of, for Thickening Sauces. — When eggs are used for thickening great care is required to keep the sauce from boiling, and the least cessation from stirring during the heating process will spoil the whole contents of the saucepan. Slake a liaison as follows : — Beat well the yolks of three eggs, and add to them three small wine-glassfuls of cream or two and a half glassfuls of milk. When well mixed, strain through a sieve.
Eggs, Pickled. — Remove the shells from three or four dozen hard-boiled eggs ; do not break them, but arrange carefully in largemouthed jars. Boil one pint of vinegar, with allspice, ginger, and a couple of cloves of garlic. When the flavour of the spice is extracted, add another pint of vinegar, bring it to a boil, and pour scalding hot over the eggs. When cold, seal up the jars for a month. This will be found a cheap pickle when eggs are plentiful, and for its piquancy is much Uked.
Eggs, Plover's. — These eggs are much esteemed for their rich flavour, and the beautiful colour of the white part, which is much used for decorating salads. When boiled hard they are eaten hot or cold; but with a good brown gi'avy or some bechamel sauce they make a dainty breakfast dish.
Eggs, Poached. — Put a pint of water into a stewpan, with four tea-spoonfuls of vinegar, and haK a tea-spoonful of salt ; place it over the fire, and while boiling break the eggs into it near the surface of the water, and let it boil gently about three minutes. Lay upon a dish a thin piece of toasted bread ; take the eggs out carefully with a small slice, and lay the slice with the eggs upon a cloth for a second, to drain the water from them ; then set them carefully upon the toast, and serve very hot. Much depends upon the careful breaking and boiling of the eggs. If the yolk separates from the white, it may be presumed that the egg is not fresh, bbut it may be eatable, for the same thing may happen through awkwardness in poaching. Again, the toast upon which the eggs are served may be buttered either with plain butter, or two small pats of butter may be melted, without boiling, and poured over. To prevent the unsightly admixture of the yolk with the white, the following simple method is recommended : — Use a large stewpan, nearly filled with boiling water; pour two table-spoonfuls of hot water into a saucer, and break the egg carefully in the centre of the saucer, then gently lift it, and place it on the surface of the water in the stewpan ; the instant
the yolk sets, take out the saucer, and remove the egg with a slice to the dish required.
Records on this page
Eggs, PickledPoached EggsPoached Eggs in Gravy