the thorough good cook - recipe - Eggs with Black Butter

The Thorough Good Cook
by George Augustus Sala
recipes from 1896

A digital version of a rare antique cookbook originally published in 1896 for those who want to kick it Olde Skool !

Hollander and Hechsher, publishers of the Eat Dangerously and New Food cookbooks, have a commitment to issue expired-copyright books in the public domain.

The Thorough Good Cook by George Augustus Sala is now in the public domain. The recipes are original and unadulterated, of course!

RECIPE

11. Eggs with Black Butter.
Put one ounce of butter in a frying-pan on the fire or
the gas stove ; let it heat well, but not become too brown ;
break carefully into a dish-six very fresh eggs ; slide carefully
into the pan, with a pinch of salt and half a pinch of
white pepper ; cook slowly for three minutes. Slide the eggs
into a hot flat dish ; deal with them gently, without turning
them over or breaking them. Then put two more ounces
of butter into the same pan ; place it on the fire or gas-
stove, and let the butter get a good rich, vandyke brown
colour for three minutes, dropping in two teaspoonfuls of
tarragon vinegar.
Remember that this black butter is an admirable sauce,
not only for eggs but for all white fish, especially for
skate. Do you call this a costly sauce ?

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