Recipes > Eggs > To make a brown Fricassy of Eggs

To make a brown Fricassy of Eggs


Take eight or ten eggs, according to the bigness you design your dish, boil them hard, put them in water, take off the shell, fry them in butter whilst they be a deep brown, put them into a stew-pan with a little brown gravy, and a lump of butter, so thicken it up with flour; take two or three eggs, lay them in the middle of the dish, then take the other, cut them in two, and set them with the small ends upwards round the dish; fry some sippets and lay round them. Garnish your dish with crisp parsley.

This is proper for a side-dish in lent or any other time.


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English Housewifry (1764).

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