The art of preparing dainty dishes for dinners, luncheons and suppers, as also other tid bits / by Jenny Wren.
- Wren, Jenny, active 1891
- Date:
- [1891]
Licence: Public Domain Mark
Credit: The art of preparing dainty dishes for dinners, luncheons and suppers, as also other tid bits / by Jenny Wren. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
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![Eggs with ^ut ]ntova stewpan about two ounces of Parmesan, Cheese or Cruykre, or °'d Cheshire, with one ounce of butter, two sprigs of parsley, two spring onions chopped, a little grated nutmeg, and half a glass of sherry. Put on the fire, and keep stirring until the cheese is melted. Break six eggs in a basin, put them in the stewpan, stir, and cook on a slow fire. When done, serve with fried sippets of bread round them. Cut up a sheet of paper into pieces of three inches Eggs in Cases, square, turn up half an inch all round so as to form a kind of square case, there will then remain but two inches square in the inside. Take a small piece of butter, a pinch of fine bread crumbs, a little finely chopped parsley, spring onions, salt, and pepper, add them together and put a little into each case, then break one egg into each, put them on a gridiron over a slow fire, and do them gently, or place them in a dish in an oven ; when well set serve. Small round paper cases may be procured cheap at any stationers. [The three preceding receipts are by M. Soyer, and are thoroughly practical, as I have tested them more than once. I have probably said enough now about the cookery of eggs, as when more than ten or twelve receipts are given they begin to lack variety, but the following will show the reader how greatly egg cookery may be varied, even if the cook should harp chiefly on one string.] Eo„s and Here is a good way of preparing eggs and bacon. Bacon ^ar<^ an(^ Pee^ as many eggs as will he required (the number is a mere matter of calculation); then cut each egg in two, take out the yolks and pound them with a little roast fowl meat, or boiled veal, as also a sprig or two of parsley well-chopped, some bread crumbs and catsup, adding a teaspoonful of anchovy paste and a small bit of butter; fill this composition into the whites, paint these with raw yolk, and place them in a Dutch oven to brown, serve on rashers of bacon, or eat the eggs with a sauce of melted butter flavoured to taste. p , tt Cut out round pieces of bread from a good thick Patties Um S^ce a sta^e Quartern l°af: let these be at least two inches in diameter and two inches thick, cut out the crumb, leaving a well for the composition; in the mean-](https://iiif.wellcomecollection.org/image/b21532047_0054.jp2/full/800%2C/0/default.jpg)
