Eggs, to Pickle
INGREDIENTS.- 16 eggs, 1 quart of vinegar, 1/1 oz. of black pepper, oz. of Jamaica pepper, oz. of ginger. AVERAGE COST, 1s. 10d.
Boil the eggs for 12 minutes, then dip them into cold water, and take off the shells. Put the vinegar, with the pepper and ginger into a stewpan, and let it simmer for 10 minutes. Now place the eggs in a jar, pour over them the vinegar, &c., boiling hot, and, when cold, tie them down with bladder to exclude the air.
This pickle will be ready for use in a month.
SEASONABLE.
This should be made about Easter, as at this time eggs are plentiful and cheap. A store of pickled eggs will be found very useful.
Eggs au Plat, or au Miroir (served on the Dish in which they are Cooked). INGREDIENTS for dish for 2 or 3 persons.-4 eggs, 1 oz. of butter, pepper and salt to taste. AVERAGE COST, 5d.
Butter a dish rather thickly with good fresh butter; melt it, break the eggs into it the same as for poaching, sprinkle them with white pepper and fine salt, and put the remainder of the butter, cut into very small pieces, on the top of them.
Put the dish on a hot plate, or in the oven, or before the fire, and let it remain until the whites become set, but not hard, when serve immediately, placing the dish they were cooked in on another. To hasten the cooking of the eggs, a salamander may be held over them for a minute; but great care must be taken that they are not too much done. This is an exceedingly nice dish, and one very easily prepared for breakfast.
TIME.-3 minutes.
SEASONABLE at any time.
EGGS, POACHED.