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Emily Netuzed recipe book, August 1874
Page 66
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Eggs a l'[illegible] Boil the eggs hard & remove the shells & cut each egg into haves- pass the yolks thro' a wire sieve- slice the whites & yolks together in fillets & put them into a stewpan with 1/2 gill thick cream, 3 oz butter, salt & cayene pepper. Keep them over the fire till quite hot & then dish up. Strew the sliced yolks over & gratine with a salamander. A little flour with the eggs thickens them & is an improvement. Lady F /75 To Make Hens Lay 1 Tablespoonful powdered ginger. Put into a pint of hot water with which stir fig [dust?] {a kind of bran) till it is a dry dough. Give this daily to the hens for their first meal for 10 days, leave off for a time & begin again. Lady F /75 Also [Spratts?] food as used for pheasants
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Eggs a l'[illegible] Boil the eggs hard & remove the shells & cut each egg into haves- pass the yolks thro' a wire sieve- slice the whites & yolks together in fillets & put them into a stewpan with 1/2 gill thick cream, 3 oz butter, salt & cayene pepper. Keep them over the fire till quite hot & then dish up. Strew the sliced yolks over & gratine with a salamander. A little flour with the eggs thickens them & is an improvement. Lady F /75 To Make Hens Lay 1 Tablespoonful powdered ginger. Put into a pint of hot water with which stir fig [dust?] {a kind of bran) till it is a dry dough. Give this daily to the hens for their first meal for 10 days, leave off for a time & begin again. Lady F /75 Also [Spratts?] food as used for pheasants
Szathmary Culinary Manuscripts and Cookbooks
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