Breakfast, Luncheon and Tea. Marion Harland
and remove with the toast, to the dish in which they are to go to the table, with a cake-turner or flat ladle, taking care not to break them.
Baked Eggs. (No. 1.)
6 eggs.
4 tablespoonfuls good gravy—veal, beef or poultry. The latter is particularly nice.
1 handful bread-crumbs.
6 rounds buttered toast or fried bread.
Put the gravy into a shallow baking-dish. Break the eggs into this, pepper and salt them, and strew the bread-crumbs over them. Bake for five minutes in a quick oven. Take up the eggs carefully, one by one, and lay upon the toast which must be arranged on a hot, flat dish. Add a little cream, and, if you like, some very finely-chopped parsley and onion, to the gravy left in the baking-dish, and turn it into a saucepan. Boil up once quickly, and pour over the eggs.
Baked Eggs. (No. 2.)
6 eggs.
1 cup of chicken, game, or veal gravy.
1 teaspoonful mixed parsley and onion, chopped fine.
1 handful very fine bread-crumbs.
Pepper and salt to taste.
Pour enough gravy into a neat baking-dish to cover the bottom well, and mix with the rest the parsley and onion. Set the dish in the oven until the gravy begins to hiss and bubble, when break the eggs into it, so that they do not crowd one another. Strew bread-crumbs thickly over them, pepper and salt, and return to the oven for three minutes longer. Then pour the rest of the gravy, which should be hot, over the whole. More bread-crumbs, as fine as dust, and bake until the eggs are “set.”
Send to table in the baking-dish.
This dish will be found very savory.
Fricasseed Eggs.
6 hard-boiled eggs. When cold, slice with a sharp knife, taking care not to break the yolk.
1 cup good broth, well seasoned with pepper, salt, parsley and a suspicion of onion.
Some rounds stale bread, fried to a light-brown in butter or nice dripping.
Put the broth on the fire in a saucepan with the seasoning and let it come to a boil. Rub the slices of egg with melted butter, then roll them in flour. Lay them gently in the gravy and let this become smoking hot upon the side of the range, but do not let it actually boil, lest the eggs should break. They should lie thus in the gravy for at least five minutes. Have ready, upon a platter, the fried bread. Lay the sliced egg evenly upon this, pour the gravy over all, and serve hot.
Egg Cutlets.
6 hard-boiled eggs.
1 raw egg well-beaten.
1 handful very fine, dry bread-crumbs.
Pepper and salt, and a little parsley minced fine.
3 table-spoonfuls butter or dripping.
1 cup broth, or drawn butter, in which a raw egg has been beaten.
Cut the boiled eggs when perfectly cold, into rather thick slices with a sharp, thin knife; dip each slice into the beaten egg; roll in the bread-crumbs which should be seasoned with pepper, salt and minced parsley. Fry them to a light-brown in the butter or dripping, turning each piece as it is done on the under side. Do not let them lie in the frying-pan an instant after they are cooked. Drain free from fat before laying them on a hot dish. Pour the gravy, boiling hot, over the eggs, and send to table.
Stirred Eggs.
6 eggs.
3 table-spoonfuls of gravy—that made from poultry is best.
Enough fried toast, from which the crust has been pared, to cover the bottom of a flat dish.
A very little anchovy paste.
1 table-spoonful of butter.
Melt the butter in a frying-pan, and when hot, break into this the eggs. Stir in the gravy, pepper and salt to taste, and continue to stir very quickly, and well up from the bottom, for about two minutes, or until the whole is a soft, yellow mass. Have ready in a flat dish the fried toast, spread thinly with anchovy paste.
Heap the stirred egg upon this, and serve before it has time to harden.
Scalloped Eggs (Raw).
6 eggs.
4 or 5 table-spoonfuls of ground or minced ham.
A little chopped parsley.
A very little minced onion.
2 great spoonfuls of cream, and 1 of melted butter.
Salt and pepper to taste.
½ cup of bread crumbs moistened with milk and a spoonful of melted butter.
Line the bottom of a small deep dish, well-buttered, with the soaked bread-crumbs; put upon these a layer of chopped ham, seasoned with the onion and parsley. Set these in the oven, closely covered, until they are smoking hot. Meanwhile, beat up the eggs to a stiff froth, season with pepper and salt, stir in the cream and a spoonful of melted butter, and pour evenly upon the layer of ham. Put the dish, uncovered, back into the oven, and bake five minutes, or until the eggs are “set.”
Scalloped Eggs (Hard-boiled).
6 eggs boiled, and when cold, cut into thin slices.
1 cupful fine bread-crumbs, well moistened with a little good gravy and a little milk or cream.
½ cup thick drawn butter, into which has been beaten the yolk of an egg.
1 small cupful minced ham, tongue, poultry, or cold halibut, salmon, or cod.
Pepper and salt to taste.
Put a layer of moistened crumbs in the bottom