Discover some egg recipes cooked at Gainsborough Old Hall.
The recipe comes from “The Young Housewife’s Counsellor and Friend: Containing Directions in Every Department of Housekeeping, including the Duties of Wife and Mother.” by Mrs. Mary Mason, published by the Protestant Episcopal Church Book Society, New York. 1875.
To Roast Eggs
Make a puncture in the large end of the egg, then pour water over it, and cover it in hot ashes in front of the fire, from whence you may easily take it when done.
Omelette in the Turkish Fashion
This recipe is taken from ‘The Accomplish’t Cook’ by Robert May (1685 edition).
- Hare, rump, pref roasted
- Fat bacon
- Pistachios or pinenuts
- Chestnuts (cooked), or bread crusts sliced and toasted
- Salt, spices (mace, cinnamon and pepper) and sweet herbs (eg parsley, thyme, marjoram)
- Gravy (spiced hare or beef stock)
- Manchet, fried (fine white bread)
Take the flesh of a hinder part of a hare, or any other venison and mince it small with a little fat bacon, some pistaches or pine-apple kernels, almonds, Spanish or hazle nuts peeled, Spanish chestnuts or French chestnuts roasted and peeled, or some crusts of bread cut in slices and toasted like unto chestnuts; season this minced stuff with salt, spices and some sweet herbs; if the flesh be raw add thereunto butter and marrow or good sweet suet minced small and melted in a skillet, pour it into the seasoned meat that is minced and fry it, then melt some butter in a skillet or pan and make an omlet thereof; when it is half fried, put to the minced meat, and take the omlet out of the frying pan with a skimmer, break it not and put it in a dish that the minced meat may appear uppermost, put some gravy on the minced meat, and some grated nutmeg, stick some sippets of fryed manchet on it and slices of lemon. Roast meat is the best for this purpose.
This recipe is also taken from ‘The Accomplish’t Cook’ by Robert May (1685 edition).
Take 20 eggs, beat them in a dish with some salt and put butter to them; then have two large rouls or fine manchets, cut them into toasts & toast them against the fire with a pound of fine sweet butter; being finely buttered, lay the toasts in a fair clean scowred dish, put the eggs on the toasts, and garnish the dish with pepper and salt.
Otherwise half boil them in the shells, then butter them, and serve them on toasts, or toasts about them.
To these eggs sometimes use musk and ambergriece, and no pepper.