Boiled Eggs with Beef Suet

The Art Of Cookery · Hannah Glasse · 1747

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

Ingredients (11)

pie filling

twelve eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
one pound of beef suet, or marrow shred fine ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
marrow shred fine ↝ Caribou, bone marrow, raw (Alaska Native) [American Indian/Alaska Native Foods]
a little cinnamon ↝ Sugar, cinnamon [Sugars and honey]
nutmeg beat fine ↝ Oil, nutmeg butter [Fats and Oils]
one pound of currants clean washed and picked ↝ Currants, european black, raw [Fruits and Fruit Juices]
two or three spoonfuls of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little sack
rose water mixt all together ↝ Water, tap [Tap water]

finishing

half a pound of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (5)

Boil twelve eggs hard.
Shred the boiled eggs with one pound of beef suet, or marrow shred fine.
Season them with a little cinnamon and nutmeg beat fine, one pound of currants clean washed and picked, two or three spoonfuls of cream, and a little sack and rose water mixt all together.
Fill the pye.
When it is baked, stir in half a pound of fresh butter, and the juice of a lemon.

Original Text

BOIL twelve eggs hard, and shred them with one pound of beef
suet, or marrow shred fine. Season them with a little cinnamon
and nutmeg beat fine, one pound of currants clean washed and
picked, two or three spoonfuls of cream, and a little sack and
rose water mixt all together, and fill the pye. When it is baked,
stir in half a pound of fresh butter, and the juice of a lemon.

Notes

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