| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Brunch, Eggs, Victorian |
1 |
Servings |
INGREDIENTS
| 3 |
|
Eggs; (up to 4) |
|
|
Salt and pepper; to taste |
|
|
Asparagus; dressed, cut |
| 2 |
oz |
Butter |
|
|
Toast slices |
INSTRUCTIONS
Beat three or four eggs well with pepper and salt. Cut some dressed
asparagus into pieces the size of pease, and stir them into the eggs. Melt
two ounces of butter in a small stew-pan, and pouring in the mixture, stir
it till it thickens, and serve it hot on a toast.
Source: Meg Dods, Cook and Housewife's Manual (1829), as featured in The
Victorian Cookbook by John Midgley
Recipe by: Meg Dods
Posted to TNT Recipes Digest, Vol 01, Nr 908 by MarySpero@prodigy.com (MS
MARY E SPERO) on 2 Ja, n 1998
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