Cold Meat broiled, with Poached Eggs (No. 487)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (6)
  1. Cut the slices of sirloin of beef or leg of mutton to an even and equal thickness.
  2. Broil and brown them carefully and slightly over a clear smart fire, or in a Dutch oven.
  3. Give those slices most fire that are least done.
  4. Lay them in a dish before the fire to keep hot.
  5. While the meat is kept hot, poach the eggs as directed in No. 546.
  6. Prepare mashed potatoes as directed in No. 106.
Original Text
Cold Meat broiled, with Poached Eggs.—(No. 487.) The inside of a sirloin of beef is best for this dish, or a leg of mutton. Cut the slices of even and equal thickness, and broil and brown them carefully and slightly over a clear smart fire, or in a Dutch oven; give those slices most fire that are least done; lay them in a dish before the fire to keep hot, while you poach the eggs, as directed in No. 546, and mashed potatoes (No. 106). [305]Obs.—This makes a savoury luncheon or supper, but is more relishing than nourishing, unless the meat was under-done the first time it was dressed. No. 307 for sauce, to which some add a few drops of eschalot wine or vinegar. See No. 402, or No. 439, or No. 359, warmed; or Grill Sauce (No. 355.)
Notes
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