Eggs Sur Le Plat

Ingredients

6 eggs, 1 tablespoonful of butter or nice dripping. Pepper and salt to taste.

Method

Melt the butter on a stone-china or tin plate, or shallow baking-dish. Break the eggs carefully into this; dust lightly with pepper and salt, and put in a moderate oven until the whites are well "set." Serve in the dish in which they were baked.

Toasted Eggs

Ingredients

Round of toast, eggs, 1 slice of fat pork.

Method

Cover the bottom of an earthenware or stone-china dish with rounds of delicately toasted bread. Or, what is even better, with rounds of stale bread dipped in beaten egg and fried quickly in butter or nice dripping, to a golden brown. Break an egg carefully upon each, and set the dish immediately in front of and on a level with a glowing fire. Toast over this a slice of fat corned pork or ham, holding it so that it will toast very quickly, and all the dripping fall upon the eggs. When these are well "set," and a crust begins to form upon the top of each, they are done. Turn the dish several times while toasting the meat, that the eggs may be equally cooked. Do not send the pork to table, but pepper the eggs lightly and remove with the toast to the dish in which they are to go to the table, with a cake-turner or flat ladle, taking care not to break them.

Fricasseed Eggs

Ingredients

6 hard-boiled eggs (when cold, slice with a sharp knife, taking care not to break the yolk), 1 cup good broth, well seasoned with pepper and salt, parsley, and a suspicion of onion, some rounds stale bread, fried to a light brown in butter or nice dripping.

Method

Put the broth on the fire in a saucepan with the seasoning, and let it come to a boil. Bub the slices of egg with melted butter, then roll them in flour. Lay them gently in the gravy, and let this become smoking hot upon the side of the range, but do not let it actually boil, lest the eggs should break. They should lie thus in the gravy for at least five minutes. Have ready, upon a flat dish, the fried bread. Lay the sliced egg evenly upon this, pour the gravy over all, and serve hot.

Egg Cutlets

Ingredients

6 hard-boiled eggs, 1 raw egg well beaten, 1 handful very fine dry breadcrumbs, pepper and salt, and a little parsley minced fine, 3 table-spoonfuls butter or dripping, 1 cup broth or drawn butter, in which a raw egg has been beaten.

Method

Cut the boiled eggs, when perfectly cold, into rather thick slices with a sharp, thin knife, dip each slice into the beaten egg, roll in the breadcrumbs, which should be seasoned with pepper, salt, and minced parsley. Fry them to a light brown in the butter or dripping, turning each piece as it is done on the under side. Do not let them lie in the frying-pan an instant after they are cooked. Drain free from fat before laying them on a hot dish. Pour the gravy, boiling hot, over the eggs, and send to table.