Mrs Beetons Cheese and Egg Recipes Revisited
Fried Eggs
4 Eggs
110g (4oz) Lard, Butter or Clarified Dripping
Place a clean frying pan over a gentle heat.
Add the fat and allow it to come to the boiling point.
Break the eggs into cups, slip them into the boiling fat and let them remain until the whites are delicately set.
Whilst frying, ladle a little of the fat over them.
Remove with a slice, drain them for a minute from their greasy moisture, trim them neatly.
Serve on slices of fried bacon or ham, or the eggs may be placed in the middle of the dish, with the bacon put round as a garnish.
Time: 2 to 3 minutes.
Sufficient for 2 persons.
Seasonable at any time.
FRIED EGGS
1659. INGREDIENTS - 4 eggs, 1/4 lb. of lard, butter or clarified dripping.
Mode - Place a delicately-clean frying-pan over a gentle fire; put in the fat, and allow it to come to the boiling-point. Break the eggs into cups, slip them into the boiling fat, and let them remain until the whites are delicately set; and, whilst they are frying, ladle a little of the fat over them. Take them up with a slice, drain them for a minute from their greasy moisture, trim them neatly, and serve on slices of fried bacon or ham; or the eggs may be placed in the middle of the dish, with the bacon put round as a garnish.
Time - 2 to 3 minutes.
Average cost, 1d. each; 2d. when scarce.
Sufficient for 2 persons.
Seasonable at any time.
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