Small Dishes for Supper, &c.

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

base

Boil eggs hard, cut them in half ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

filling

Chopped veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
yelk of egg ↝ Egg, yolk only, raw [Eggs and omelets]
beetroot ↝ Beets, raw [Vegetables and Vegetable Products]
anchovy
apple ↝ Apple, raw [Apples]
onion ↝ Onions, raw [Vegetables and Vegetable Products]
ham ↝ Ham [Cold cuts and cured meats]
parsley ↝ Parsley, raw [Not included in a food category]

Instructions (2)

Boil eggs hard, cut them in half, take out the yelks, set the whites on a dish, and fill with the following several ingredients; or put a saucer upside down on a plate, and place them in quarters round: in either case as a salmagundi.
A very small bit of the white of the egg must be cut off, to make it stand on the dish as a cup.

Original Text

Small Dishes for Supper, &c.

Boil eggs hard, cut them in half, take out the yelks, set the whites on a dish, and fill with the following several ingredients; or put a saucer upside down on a plate, and place them in quarters round: in either case as a salmagundi. Chopped veal, yelk of egg, beetroot, anchovy, apple, onion, ham, and parsley. A very small bit of the white of the egg must be cut off, to make it stand on the dish as a cup.

Notes

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