Eggs a la Gretna
A historical recipe from Many Ways for Cooking Eggs, by S. T. Rorer.
A historical recipe
Many Ways for Cooking Eggs, by S. T. Rorer. Project Gutenberg eBook #6429.
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 Many Ways for Cooking Eggs, by S. T. Rorer. Digitised by Project Gutenberg, eBook #6429 (https://www.gutenberg.org/ebooks/6429). 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.
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Ingredients
Method
- 6 eggs 2 heads of celery 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 pint of milk 1 teaspoonful of salt 1 saltspoonful of pepper Cut the celery into inch lengths, wash thoroughly, cover with boiling water and simmer gently thirty minutes until the celery is tender;
- drain, saving the water in which the celery was cooked for another purpose.
- Rub the butter and flour together, add the milk, salt and pepper;
- when boiling add the celery;
- stand this over hot water while you poach the eggs and toast six squares of bread.
- Butter the toast, put on each slice one egg;
- put these around the edge of a large platter, turn the celery into the middle of the dish and send at once to the table.
- To increase the beauty of this dish, and to give it a greater food value, you may garnish between the toast and celery with carefully boiled rice;
- this then makes an exceedingly nice supper dish.