Fried Eggs and minced Ham or Bacon (No. 549)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Yield
6.0 eggs
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
For the eggs
For frying
For garnish
Instructions (5)
  1. Choose some very fine bacon streaked with a good deal of lean; cut this into very thin slices, and afterward into small square pieces; throw them into a stew-pan, and set it over a gentle fire, that they may lose some of their fat.
  2. When as much as will freely come is thus melted from them, lay them on a warm dish.
  3. Put into a stew-pan a ladle-full of melted bacon or lard; set it on a stove; put in about a dozen of the small pieces of bacon, then stoop the stew-pan and break in an egg.
  4. Manage this carefully, and the egg will presently be done: it will be very round, and the little dice of bacon will stick to it all over, so that it will make a very pretty appearance.
  5. Take care the yelks do not harden; when the egg is thus done, lay it carefully in a warm dish, and do the others.
Original Text
Fried Eggs and minced Ham or Bacon.—(No. 549.) Choose some very fine bacon streaked with a good deal of lean; cut this into very thin slices, and afterward into small square pieces; throw them into a stew-pan, and set it over a gentle fire, that they may lose some of their fat. When as much as will freely come is thus melted from them, lay them on a warm dish. Put into a stew-pan a ladle-full of melted bacon or lard; set it on a stove; put in about a dozen of the small pieces of bacon, then stoop the stew-pan and break in an egg. Manage this carefully, and the egg will presently be done: it will be very round, and the little dice of bacon will stick to it all over, so that it will make a very pretty appearance. Take care the yelks do not harden; when the egg is thus done, lay it carefully in a warm dish, and do the others. *** They reckon 685 ways of dressing eggs in the French kitchen: we hope our half dozen receipts give sufficient variety for the English kitchen.
Notes
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