Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Eggs in Brown Butter
From A year's cookery, 1880
Serves 1
If using butter instead of bacon fat, add salt and pepper.
A modern interpretation · AI-generated from the original record
Ingredients
- one egg for each person, and one over
- an ounce will be enough for four eggs
- a table-spoonful of hot vinegar
Method
Take an earthenware or tin dish.
Melt bacon fat in the oven until brown.
Break eggs into it carefully and cook slowly until set.
Sprinkle with pepper and pour hot vinegar over before serving.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 11. The excerpt below is the record exactly as published.
Eggs in Brown Butter. Melton Mowbray Poirk Pie. Hot and Dry Toast. Brown and White Bread and Butter, Porridge. Luncheon. Eissoles. • Fried Potatoes. Compote of Apples. (Any remains of the Brown Bread Pudding can he used instead of the Apples. See Remains of Pudding Toasted, March 6th.) Dinner. Cod’s Head and Shoulders. Roast Loin of Pork, with Savoury Pudding. Mashed Potatoes, Savoy. Semolina Pudding. Cheese Marketing. For the X>ay.— About six pounds of Cod. Choose a fish that is thick about the neck, plump and round near the tail, with the hollow behind the head deep, the eyes bright and full, and the flesh firm and white. Be careful that a portion of the liver and of the roe is sent with the fish. Apples, Potatoes, Savoy. A Loin of Pork. There is no meat that requires to be chosen so carefully as pork ; for if the animal from which it is taken were diseased or badly fed, the flesh will be most unwholesome, and is almost certain to produce illness. The safest plan is to buy the meat of the feeder, or, when this cannot be, it should be purchased of a thoroughly respectable dealer. Good pork is firm and fmely grained, with the lean of a clear pinkish white, delicately veined with fat and cool to the touch, and the fat fine and white. The skin should be thin and elastic to the touch. Pork should be quite fresh ; it will not keep unless salted. It is economical to buy a whole fore loin ; roast the best end, and use the chmnp end for sausages. For To-morrow.— Order to be sent in the morning two plump young Ostend Rabbits, trussed ; half a pound of strips of Bacon (see Marketing, January 3rd); six or eight small Soles— “ slips” (see January 3rd); Muffins (January 20th) ; Hominy (Marketing, February 10th). A YEAR'S COOKERY. 13 Breakfast. — Eggs in Brown Butter. — Allow one egg for each person, and one over. Take either an earthenware dish that will stand the fire or a tin dish. The earthenware dish is to be preferred, because the eggs may be sent to table upon it. Put in this a little bacon fat (preserved from Sunday) : an ounce will be enough for four eggs. If the bacon fat has been used, butter must be taken instead. Let this not only melt in the oven, but become a rich brown without - being at all burnt. Break the eggs into it carefully, so as not to break the yolks, and let them cook slowly till they are set. Sprinkle a little pepper over them, pour upon them a table-spoonful of hot vinegar
Cook this with the app: pantry check, scaling, and the assistant.