A pretty Dish of Eggs

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
eggs
base
seasoning
rabbit and sauce
garnish
Instructions (9)
  1. Boil six eggs hard, peel them and cut them in thin slices.
  2. Put a quarter of a pound of butter into the stew-pan, then put in your eggs and set them quick.
  3. Half a quarter of an hour will do them.
  4. Be very careful not to break them; throw over them pepper, salt and nutmeg, lay them in your dish before the fire, pour out all the fat, shake in a little flour.
  5. Have ready two rabbits cut small; throw them into the pan.
  6. Pour in a quarter-of a pint of white wine, a little juice of lemon, and a little piece of butter rolled in flour.
  7. Stir all together till it is thick; if you have not sauce enough, put in a little more wine.
  8. Toss some thin slices of bread cut three-corners-ways, and lay round your dish; pour the sauce all over, and send it to table hot.
  9. You may put sweet oil on the toast, if it be agreeable.
Original Text
A pretty Diſh of Eggs. BOIL six eggs hard, peel them and cut them in thin slices, put a quarter of a pound of butter into the stew-pan, then put in your eggs and set them quick. Half a quarter of an hour will do them. You must be very careful not to break them; throw over them pepper, salt and nutmeg, lay them in your dish before the fire, pour out all the fat, shake in a little flour, and have ready two rabbits cut small; throw them into the pan; pour in a quarter-of a pint of white wine, a little juice of lemon, and a little piece of butter rolled in flour. Stir all together till it is thick; if you have not sauce enough, put in a little more wine, toss some thin slices of bread cut three-corners-ways, and lay round your dish; pour the sauce all over, and send it to table hot. You may put sweet oil on the toast, if it be agreeable.
Notes
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