Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

HomeThe Principles of Cookery › Plovers' Eggs, Boiled

Plovers' Eggs, Boiled

Boil in the same way as hen's eggs, allowing from eight to ten minutes; arrange them nicely, and, if served in a napkin, garnish with parsley. Serve brown bread and butter with them. Some people dislike the method of serving in a basket above mentioned; in which case a napkin, prettily folded, should be used.

← PLOVERS' EGG SALAD (a la Chartreuse)Plovers' Eggs, Bouchees Of →