EGG SAUCE FOR SALT FISH

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 20 min Total: 20 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (4)
  1. Boil the eggs until quite hard, which will be in about 20 minutes, and put them into cold water for 1/2 hour.
  2. Strip off the shells, chop the eggs into small pieces, not, however, too fine.
  3. Make the melted butter very smoothly, by recipe No. 376, and, when boiling, stir in the eggs, and serve very hot.
  4. Lemon-juice may be added at pleasure.
Original Text
EGG SAUCE FOR SALT FISH. 409. INGREDIENTS.—4 eggs, 1/2 pint of melted butter, No. 376; when liked, a very little lemon-juice. Mode.—Boil the eggs until quite hard, which will be in about 20 minutes, and put them into cold water for 1/2 hour. Strip off the shells, chop the eggs into small pieces, not, however, too fine. Make the melted butter very smoothly, by recipe No. 376, and, when boiling, stir in the eggs, and serve very hot. Lemon-juice may be added at pleasure. Time.—20 minutes to boil the eggs. Average cost, 8d. Sufficient.—This quantity for 3 or 4 lbs. of fish. Note.—When a thicker sauce is required, use one or two more eggs to the same quantity of melted butter.
Notes
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