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1
1036
Enquire within upon everything
·
Robert Kemp Philp
477
[THE
STEAM
FROM
A
KETTLE
SUGGESTED
THE
STEAM
ENGINE.]
1262.
Fried
Eggs
and
Minced
Ham
or
Bacon.
Choose
some
very
fine
bacon
streaked
with
a
good
deal
of
lean;
cut
this
into
very
thin
slices,
and
afterwards
into
small
square
pieces;
throw
them
into
a
stewpan
and
set
it
over
a
gentle
fire,
that
they
may
lose
some
of
their
fat.
When
as
much
as
will
freely
come
is
thus
melted
from
them,
lay
them
on
a
warm
dish.
Put
into
a
stewpan
a
ladleful
of
melted
bacon
or
lard;
set
it
on
a
stove;
put
in
about
a
dozen
of
the
small
pieces
of
bacon,
then
incline
the
stewpan
and
break
in
an
egg.
Manage
this
carefully,
and
the
egg
will
presently
be
done:
it
will
be
very
round,
and
the
little
dice
of
bacon
will
stick
to
it
all
over,
so
that
it
will
make,
a
very
pretty
appearance.
Take
care
the
yolks
do
not
harden.
When
the
egg
is
thus
done,
lay
it
carefully
on
a
warm
dish,
and
do
the
others.
1263.
Fish
Cake.
Take
the
meat
from
the
bones
of
any
kind
of
cold
fish,
and
put
the
bones
with
the
head
and
fins
into
a
stewpan
with
a
pint
of
water,
a
little
salt,
pepper,
an
onion,
and
a
faggot
of
sweet
herbs,
to
stew
for
gravy.
Mince
the
meat,
and
mix
it
well
with
crumbs
of
bread
and
cold
potatoes,
equal
parts,
a
little
parsley
and
seasoning.
Make
into
a
cake,
with
the
white
of
an
egg,
or
a
little
butter
or
milk;
egg
it
over,
and
cover
with
bread
crumbs,
then
fry
a
light
brown.
Pour
the
gravy
over,
and
stew
gently
for
fifteen
minutes,
stirring
it
carefully
twice
or
thrice.
Serve
hot,
and
garnish
with
slices
of
lemon,
or
parsley.
These
cakes
aiford
a
capital
relish
from
scraps
of
cold
fish.
Housekeepers
who
would
know
how
to
economise
all
kinds
of
nutritious
fragments,
should
refer
to
the
"Family
Save-all,"
which
supplies
a
complete
course
of
"Secondary
Cookery."
[1]
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
