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 89

1. Fill a wide and delicately clean pan about half-filled with the clearest water.

2. Throw in a small saltspoonful of salt.

3. Place over a fire quite free from smoke(!)

4. Break some new-laid eggs into separate cups, and do this with care that the yolks may not be injured.

5. When the water boils, draw back the pan, and glide the eggs gently into it, and let them stand until the whites appear almost set which will be in about a minute.

6. Then without shaking them move the pan over the fire, and just simmer them from two and a half to three minutes. Lift them out separately with a slice, quickly trim off the ragged edges and serve them upon spinach, minced veal, turkey or chicken, or upon delicately toasted bread, sliced thick and freed from crust; it is an improvement to have the bread buttered, but it is then less wholesome(!)

TIME: to poach eggs — Swans’ eggs 5 to 6 minutes; Turkeys’ eggs 4 minutes; hens’ eggs 3 to 3 1/2 minutes; Guinea-fowl’s 2 to 3 minutes. Bantams’ 2 minutes.