Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 87

For these use the delightful little slip-ware pipkins made by Michael Cardew at Winchcombe, Gloucestershire.

1. Butter the inside of each pipkin.

2. Put in a spoonful of nicely seasoned minced meat mixed with a little thickened gravy; or skinned tomato and thickened gravy; or shelled shrimps blended with a little white sauce; or some minced ham mixed with a little made tomato sauce; or some flaked cooked finnan-haddock mixed with a little fresh skinned tomato finely chopped; or some green peas and butter; or some asparagus tips and butter or sauce; any odd ‘left over’ that is delicious and suitable.

3. Break an egg on top of this without breaking the yolk.

4. Put a dab of butter on it and a little chopped parsley.

5. Put on the lid of the pipkin, and bake till the egg is set, about five or seven minutes according to the heat of the oven.