Brown Fricassee of Eggs
8-10 Eggs
Stock (Brown Gravy)
Butter
Sippets
Hard boil the eggs.
Remove the shells from the eggs.
Fry the eggs in butter until deep brown in colour.
Transfer the eggs to a saucepan and add the stock.
Heat gently, adding a paste made from butter and flour to thicken the sauce.
Place two or three eggs in the centre of a serving dish, cut the others in half and arrange around.
Pour over the sauce.
Fry some triangle of bread and use to decorate the dish.
Garnish with crisp parsley.
To make a brown Fricassy of Eggs
Take eight or ten eggs, according to the bigness you design your dish, boil them hard, put them in water, take off the shell, fry them in butter whilst they be a deep brown, put them into a stew-pan with a little brown gravy, and a lump of butter, so thicken it up with flour; take two or three eggs, lay them in the middle of the dish, then take the other, cut them in two, and set them with the small ends upwards round the dish; fry some sippets and lay round them.
Garnish your dish with crisp parsley.
This is proper for a side-dish in lent or any other time.
English Housewifry - 1764
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