Stewed with Eggs

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

sorrel ↝ Chard, raw [Other dark green vegetables]
three eggs soft ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
three hard ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
butter your sorrel well ↝ Butter, stick, unsalted [Dairy and Egg Products]
three-corner toasts
quartered oranges ↝ Orange, raw [Citrus fruits]

Instructions (9)

Boil sorrel until quite tender and drain well.
Poach three eggs until soft and three eggs until hard.
Butter the boiled sorrel.
Fry three-corner toasts until brown.
Arrange the buttered sorrel in a serving dish.
Place the soft-poached eggs on top of the sorrel.
Place the hard-poached eggs around the soft eggs.
Insert the fried toasts into and around the sorrel and eggs.
Garnish the dish with quartered oranges.

Original Text

Stewed with Eggs.
FIRST your sorrel must be quite boiled and well drained, then
poach three eggs soft and three hard; butter your sorrel well, fry
some three-corner toasts brown, lay the sorrel in the dish, lay the
soft eggs on it and the hard between; stick the toast in and about
it. Garnish with quartered oranges.

Notes

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