Home › Some Kitchen Kinks › Some Kitchen Kinks: Poached

Some Kitchen Kinks: Poached

Corned Beef Hash with Poached Eggs.

A dish popular with many persons is corned beef hash with poached eggs on top of the hash. A slice of toast is sometimes used under the hash. This suggests a way of utilizing the small amount of corned-beef hash which would otherwise be insufficient for a meal. Housekeepers occasionally use up odd bits of other meat in a similar way, chopping and seasoning them and then warming and serving in individual baking cups with a poached or shirred egg on each.

Ham and Poached Eggs with Cream Sauce.

A more elaborate dish of meat and eggs is made by placing a piece of thinly sliced boiled ham on a round of buttered toast, a poached egg on the ham, and covering with a highly seasoned cream or a Hollandaise sauce. A slice of tongue may be used instead of the ham. If preferred, a well-seasoned and rather thick tomato sauce or curry sauce may be used.

Stuffing or Forcemeat. a Another popular way to extend the flavor of meat over a large amount of food is by the use of stuffing or forcemeat (a synonym more common in England than in the United States). As it is impossible to introduce much stuffing into some pieces of meat even if the meat is cut to make a pocket for it, it is often well to prepare more than can be put into the meat and to cook the remainder in the pan beside the meat.

Some cooks cover the extra stuffing with buttered paper while it is cooking and baste it at intervals. Some recipes for meat dishes of this character follow, and others will be found in cookbooks.