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Heelis family cookbook, 1850s
Page 35
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next poach some eggs, allowing an egg to each person, pile up the mince neatly in a dish, & put the eggs on the top, cutting them neatly round, so that the yolk in surrounded with the rim of the white. Garnish the dish with the four fried hearts of bread, with a very small piece of parsley stuck in each, & have a little finely chopped parsley - enough to cover a threepenny piece - to sprinkle bit by bit on the eggs - a very little pinch of pepper may be placed in the centre of each egg. Care must be taken that the cover, as well as the dish, is made thoroughly hot, & of course the eggs must not be poached until wanted.
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next poach some eggs, allowing an egg to each person, pile up the mince neatly in a dish, & put the eggs on the top, cutting them neatly round, so that the yolk in surrounded with the rim of the white. Garnish the dish with the four fried hearts of bread, with a very small piece of parsley stuck in each, & have a little finely chopped parsley - enough to cover a threepenny piece - to sprinkle bit by bit on the eggs - a very little pinch of pepper may be placed in the centre of each egg. Care must be taken that the cover, as well as the dish, is made thoroughly hot, & of course the eggs must not be poached until wanted.
Szathmary Culinary Manuscripts and Cookbooks
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