FRICASSEED EGGS (1875)
Breakfast, Luncheon and Tea
By Marion Harland [Mary Virginia Terhune] (1875)
• 6 hard-boiled eggs. When cold, slice with a sharp knife, taking care not to break the yolk.
• 1 cup good broth, well seasoned with pepper, salt, parsley and a suspicion of onion.
• Some rounds stale bread, fried to a light-brown in butter or nice dripping.
Put the broth on the fire in a saucepan with the seasoning and let it come to a boil.
Rub the slices of egg with melted butter, then roll them in flour.
Lay them gently in the gravy and let this become smoking hot upon the side of the range, but do not let it actually boil, lest the eggs should break.
They should lie thus in the gravy for at least five minutes.
Have ready, upon a platter, the fried bread.
Lay the sliced egg evenly upon this, pour the gravy over all, and serve hot.
The complete 'Breakfast, Luncheon and Tea' may be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'