Hard-Boiled Eggs

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Yield: 4.0 servings
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

a coffee-cupful of pressed beef, bacon-lean, or ham ↝ Beef, ground, raw [Ground beef]
four hard-boiled eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
half a pint of good white or brown sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
a tablespoonful of tomato ketchup ↝ Ketchup [Tomato-based condiments]
a teaspoonful of anchovy sauce
four nicely fried squares of bread ↝ Bread, vegetable [Yeast breads]
the grated beef ↝ Beef, ground, raw [Ground beef]

Instructions (8)

Grate a coffee-cupful of pressed beef, bacon-lean, or ham.
Cut four hard-boiled eggs into small pieces.
Mix the cut-up eggs with half a pint of good white or brown sauce.
Flavour the mixture with a tablespoonful of tomato ketchup or a teaspoonful of anchovy sauce.
Heat the mixture in a saucepan until steaming.
Pour the hot mixture over four nicely fried squares of bread.
Dust the grated beef over the surfaces of the fried bread.
Serve at once.

Original Text

HARD-BOILED EGGS make a very eatable toast in this way:—Grate a coffee-cupful of pressed beef, bacon-lean, or ham; cut four hard-boiled eggs into small pieces, and mix half a pint of good white or brown sauce; flavour it with a tablespoonful of tomato ketchup or a teaspoonful of anchovy sauce, and slip into it, so as to get thoroughly hot, the cut-up eggs; when steaming, pour the contents of your saucepan over four nicely fried squares of bread, dust the grated beef over their surfaces and serve at once.

Notes

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