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Page:Mrs Beeton's Book of Household Management.djvu/1399

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Ingredients.—2 tablespoonfuls of finely-chopped cold meat, of any description, 2 tablespoonfuls of gravy or milk, 1 egg, 2 rounds of buttered toast, ½ an oz. of butter, salt and pepper.

Method.—Warm the butter and meat in a stewpan, beat the egg slightly, add the gravy or milk, season to taste, pour the mixture into the stewpan, and stir until the egg begins to set. Have the toast ready, trim the edges, spread on the preparation, and serve. The above may be varied by the addition of parsley, onion, herbs or ketchup. Worcester sauce, etc.

Time.—15 minutes. Average Cost, 6d. to 8d. Sufficient for 1 or 2 persons. Seasonable at any time.


Ingredients.—3 pork sausages, 2 slices of streaky bacon, 6 coarsely-chopped button mushrooms, 3 tablespoonfuls of brown or tomato sauce (see Sauces), ½ a teaspoonful of finely-chopped parsley, milk, 1 egg, breadcrumbs, frying-fat, salt and pepper, fried parsley.

Method.—Place the bacon in a hot frying-pan, and fry until rather crisp; prick the sausages, and fry them in the bacon fat. When cool, cut both into small dice, first removing the skins of the sausages, put them with the sauce, mushrooms, and parsley into a stewpan, season to taste, and re-heat. To make the croûstades, cut 1 inch slices from a stale loaf, stamp out 6 round or oval shapes, and scoop out the inside, forming a hollow to hold the mince. Now dip them in milk, let them become moistened without being sodden, then coat them with egg and breadcrumbs, and fry in hot fat until nicely browned. Have the mince ready, fill the cases, garnish with fried parsley, and serve.

Time.—1 hour. Average Cost, 1s. Sufficient for 6 persons. Seasonable from September to April.

2908.—SCOTCH EGGS. (Fr.Œufs à l'Ecossaise.)

Ingredients.—3 hard-boiled eggs, ½ a lb. of sausages, 1 raw egg, breadcrumbs, frying-fat, fried parsley, 6 croûtes of fried bread.

Method.—Skin the sausages, mix them together, and divide into 3 equal parts. Shell the eggs, enclose them in the sausage meat, coat with egg and breadcrumbs, and fry in hot fat, which should be sufficiently deep to cover them. Drain well, cut them in halves, dish them on the croûtes, and serve garnished with parsley. Tomato sauce frequently accompanies this dish.

Time.—Half an hour. Average Cost, 1s. to 1s. 3d. Sufficient for 3 or 4 persons. Seasonable at any time.