The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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live coals on the glazing cover; cook for 4 minutes; when the whites are set the eggs are done; serve in the dish in which they
have been cooked.
Roasted Eggs.—Covered in hot ashes for 1-2 hour are excel­lent ; they should be wrapped in paper and dipped in water, and then covered with hot ashes, or the small end may simply be cracked or wet in cold water, then put over them a layer of cold ashes, and then covered with hot ashes; eaten with pepper, salt and butter, or with salt only.
The Cure's Omelet.—For 6 persons. Take the roes of any 2 fish, bleach them by putting them 5 minutes in boiling water slightly salted; take a piece of mackerel or sea bass about the size of a hen's egg, to which add a shallot already chopped,hack up together the roe and the mackerel or bass, so as to mix them well, and throw the whole into a sauce pan with a sufficient quantity of very good fresh butter ; whip it until the butter is melted. This constitutes the specialty of the omelet. Take a second piece of butter, as much as you like, mix it with parsley and herbs, place it in a long shaped dish destined to receive the omelet, squeeze the juice of a lemon over it and place it on hot embers; beat up 12 eggs (the fresher the better), throw up the saute of roe and mackerel, stirring it so as to mix all well together, then make your omelet in the usual manner, endeavoring to turn it out long, thick and soft. Spread it carefully on the dish prepared for it and serve at once. This dish should be reserved for assemblies when connoisseurs meet, who know how to eat well.
The roe and mackerel must be beaten up (saute) without allow­ing them to boil, to prevent their hardening, which would prevent their mixing well with the eggs. Your dish must be hollowed toward the center to allow the gravy to concentrate, that it may be helped with a spoon. The dish ought to be slightly heated, otherwise it would extract the heat from the omelet. As soon as the spoon enters the omelet a thick, rich juice ought to flow, pleas­ant to the eye as well as grateful to the smell.
Omelet au Rheims (French.)—Beat well 4 eggs, add 2 ounces sifted sugar, 2 ozs. currants washed and dried in a cloth and plumped in brandy. Fry in a pan with boiling lard, serve with a glass of rum poured over it; send it burning hot to the table.
French Promises or Omelet.—Mix together 1-2 pint of milk, 2 teaspoonfuls of French brandy, 1 egg and a little grated ginger; mix it with flour to a proper thickness for pancakes and drop into a frying pan with the lard very hot.
Omelrt with Herbs.—Six eggs will make a nice omelet for 2 persons for supper; a teaspoonful of salt, a salt spoonful of pep­per; break them carefully in a basin, (one tainted egg will spoil all