Fried Eggs

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

For the eggs

eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
boiling lard ↝ Lard [Fats and Oils]

For serving

slices of ham or rashers of bacon ↝ Ham [Cold cuts and cured meats]
a strong cullis
a little mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
vinegar ↝ Vinegar [Mustard and other condiments]

Instructions (6)

Take slices of ham or rashers of bacon, and broil, drain, and put them into a deep plate.
Have ready a little boiling lard in a stewpan.
Break the eggs into it.
When they are set, turn and fry them not more than two minutes.
Then take them out with a skimmer, drain them, and serve them up very hot over the bacon or ham.
Put a strong cullis, with a little mustard and vinegar (but no salt) in it, under them.

Original Text

Fried Eggs, &c.

Take slices of ham or rashers of bacon, and broil, drain, and put them into a deep plate. Have ready a little boiling lard in a stewpan, break the eggs into it, and when they are set, turn and fry them not more than two minutes. Then take them out with a skimmer, drain them, and serve them up very hot over the bacon or ham. Put a strong cullis, with a little mustard and vinegar (but no salt) in it, under them.

[165]

Notes

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