Brockely 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 (7)
Instructions (4)
  1. Boil your brockely tender, saving a large bunch for the middle, and six or eight little thick sprigs to stick round.
  2. Take a toast half an inch thick, toast it brown as big as you would have it for your dish or butter-plate.
  3. Butter some eggs: Take six eggs, more or less as you have occasion, beat them well, put them into a saucepan with a good piece of butter, a little salt, keep beating them with a spoon till they are thick enough, then pour them on the toast.
  4. Set the biggest bunch of brockely in the middle, and the other little pieces round and about, and garnish the dish round with little sprigs of brockely.
Original Text
Brockely and Eggs. BOIL your brockely tender, ſaving a large bunch for the middle, and fix or eight little thick ſprigs to ſtick round. Take a toaſt half an inch thick, toaſt it brown as big as you would have it for your diſh or butter-plate; butter ſome eggs thus: Take fix eggs, more or leſs as you have occaſion, beat them well, put them into a ſauce-pan with a good piece of butter, a little ſalt, keep beating them with a ſpoon till they are thick enough, then pour them on the toaſt; ſet the biggeſt bunch of brockely in the middle, and the other little pieces round and about, and garniſh the diſh round with little ſprigs of brockely. This is a pretty fide-diſh, or a corner-plate.
Notes
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