Egg
A historical recipe from The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett.
A historical recipe
The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken, by Philip E. Muskett. Project Gutenberg eBook #4219.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett. Digitised by Project Gutenberg, eBook #4219 (https://www.gutenberg.org/ebooks/4219). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Australia. Associated with Australia by the book is about Australian cookery (Cooking, Australian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 1/2 pint White Sauce Pepper
- a tin dish
Method
- 1/2 pint White Sauce Pepper and Salt--3d.
- Put some dripping on a tin dish, lay the fish in it, and cover with a buttered paper and bake in the oven for twenty minutes.
- Take it out, split open and take out the centre bone;
- sprinkle the inside of the fish with finely chopped onion and parsley, pepper, and salt.
- Put back the upper fillet, trim away some of the bones, pour over the melted butter or white sauce, and put back into the oven for ten minutes.
- Boil the egg hard, remove the shell, take out the yolk and either chop it or rub it through a sieve, cut the white into shapes.
- Take the fish from the oven and decorate the top with the yolk and white of egg;
- serve hot.