Amulet

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

a quarter of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
ſix eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
ſhed parſley ↝ Parsley, raw [Not included in a food category]
boiled ham ſcraped fine ↝ Ham [Cold cuts and cured meats]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
pepper ↝ Spices, pepper, black [Spices and Herbs]
ſalt ↝ Salt, table, iodized [Spices and Herbs]
curled parſley ↝ Parsley, raw [Not included in a food category]

optional additions

clary
chives ↝ Chives, raw [Vegetables and Vegetable Products]
onions ↝ Onions, raw [Vegetables and Vegetable Products]

Instructions (10)

Put a quarter of a pound of butter into a frying pan.
Break six eggs, and beat them a little.
Strain the beaten eggs through a hair sieve.
Put the strained eggs into the hot butter.
Stew in a little chopped parsley and boiled ham scraped fine, with nutmeg, pepper, and salt.
Fry it brown on the under-side.
Lay it on your dish, but do not turn it.
Hold a hot salamander half a minute over it, to take off the raw look of the eggs.
Stick curled parsley in it.
Serve it up.

Original Text

To make an AMULET.
PUT a quarter of a pound of butter into a
frying pan, break ſix eggs, and beat them a little,
ſtrain them through a hair ſieve, put them in
when your butter is hot, and ſtew in a little
ſhed parſley and boiled ham ſcraped fine, with
nutmeg, pepper, and ſalt, fry it brown on the
under-ſide, lay it on your diſh, but do not turn it,
hold a hot ſalamander half a minute over it, to
take off the raw look of the eggs; ſtick curled
parſley in it, and ſerve it up.—N. B. You may
• put in clary and chives, or onions if you like it.

Notes

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