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Classic
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page 207
Trim the ragged parts of the whites, and make them look round.
Buttered Eggs.
Beat four or five eggs, yolk and white together, put a quarter of a pound of
butter in a basin, and then put that in boiling water, stir it till melted, then
pour that butter and the eggs into a sauce-pan; keep a basin in your hand, just
hold the sauce-pan in the other over a slow part of the fire, shaking it one
way, as it begins to warm; pour it into a basin, and back, then hold it again
over the fire, stirring it constantly in the sauce-pan, and pouring it into the
basin, more perfectly to mix the egg and butter, until they shall be hot without
boiling.
Serve on toasted bread; or in a basin, to eat with salt fish, or red herrings.
Scotch Eggs.
Boil hard five pullets eggs, and without removing the white, cover completely
with a fine relishing forcemeat, in which, let scraped ham, or chopped anchovy
bear a due proportion. Fry of a beautiful yellow brown, and serve with a good
gravy in the dish.
A Pepper-pot.
To three quarts of water, put such vegetables as you choose; in summer, peas,
lettuce, spinach, and two or three onions; in winter, carrot, turnip, onions,
and celery. Cut them very small, and stew them with two pounds of neck of
mutton, and a pound of pickled pork, till quite tender. Half an hour before
serving, clear a lobster or crab from the shell, and put it into the stew. Some
people choose very small suet-dumplings boiled in the above. Season with salt
and Cayenne.
Instead of mutton, you may put a fowl. Pepper-pot may be made of various things,
and is understood to be a proper mixture of fish, flesh, fowl, vegetables, and
pulse. A small quantity of rice should be boiled with the whole.
The Staffordshire Dish of frying Herbs and Liver.
Prepare the frying herbs as has been directed among the vegetables, page 176; on
which lay slices of liver fried a beautiful brown, and slices of bacon just
warmed
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