Collops and Eggs

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Collops
Eggs
Instructions (9)
  1. Cut either bacon, pickled beef, or hung mutton into thin slices.
  2. Broil them nicely.
  3. Lay them in a dish before the fire.
  4. Have ready a stew-pan of water boiling.
  5. Break as many eggs as you have collops.
  6. Break them one by one in a cup.
  7. Pour them into the stew-pan.
  8. When the whites of the eggs begin to harden, and all look of a clear white, take them up one by one in an egg-slice.
  9. Lay them on the collops.
Original Text
Collops and Eggs. CUT either bacon, pickled beef, or hung mutton into thin slices; broil them nicely, lay them in a dish before the fire, have ready a stew-pan of water boiling, break as many eggs as you have collops, break them one by one in a cup, and pour them into the stew-pan. When the whites of the eggs begin to harden, and all look of a clear white, take them up one by one in an egg-slice, and lay them on the collops.
Notes
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