Hard Eggs fried

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 (5)

eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
batter ↝ Cookie, batter or dough, raw [Cookies and brownies]
stewed spinach ↝ Spinach, raw [Vegetables and Vegetable Products]
a little strong cullis
essence of ham

Instructions (8)

Boil the eggs for five minutes.
Peel the eggs.
Wipe the eggs dry.
Cut the eggs in halves.
Dip the egg halves in batter.
Fry the egg halves until they are a light brown colour.
Serve the fried eggs with stewed spinach underneath.
Mix a little strong cullis and essence of ham into the spinach.

Original Text

Hard Eggs fried.

Let the eggs be boiled five minutes; then peel, wipe them dry, cut them in halves, dip them in batter, and fry them of a light brown colour. Serve them up with stewed spinach under, with a little strong cullis and essence of ham mixed in it.

[173]

Notes

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