The skilful cook : a practical manual of modern experience / by Mary Harrison.

  • Harrison, Mary.
Date:
1909
Catalogue details

Licence: In copyright

Credit: The skilful cook : a practical manual of modern experience / by Mary Harrison. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    (Cold game or chicken are excellent for this purpose). 6 eggs. Some rounds of bread, toasted or fried. 1 pint of good gravy. Pepper and salt to taste. Method.—Peel the mushrooms. Wash and dry them -well, and cut them in slices. Put them in a stewpan with part of the gravy, to stew for about thirty minutes, until they are tender. Mince the meat and make it hot in a saucepan, with enough gravy to moisten it, adding pepper and salt to taste. Poach the eggs nicely, and fry or toast the bread (fried bread is best). Put the slices of fried bread on a hot dish; cover each piece with the minced meat, and lay an egg on each. Pour the gravy and mushrooms round, and serve very hot. As a decoration, a tiny pinch of finely-chopped parsley might be put on the top of each egg. Sheep’s Head Moulded. Ingredients—1 sheep’s head. 2 hard-boiled eggs. Pepper and salt. Method.—Clean, and then boil the head until the flesh will leave the bones easily. Take out all the bones; cut the meat into pieces an inch in size, and season them well with pepper and salt. Cut the eggs into slices, and place them round the top of a cake-tin or basin. Put in the head, and put a weight on it to press it down. When cold turn it out; servo garnished with parsley.