Put into a little stone marmite dish (fire-proof) a little butter and half the liver of a good sized fowl. (Two fowls’ livers would make four or five little dishes.) When the liver is nearly cooked (the little dishes having been placed each on the hot top plate of the stove), drop a whole egg without breaking the yolk into each and allow to cook from three to five minutes. Serve in the dishes in which they have been cooked.
Eggs can be also poached in marmite dishes but instead of butter you must half fill each dish with fresh cream and add a pinch of salt and a pinch of chopped parsley at the last moment on top of each egg.
8. Herring Roes on Toast
Take the roes from the tin or glass box, gently part with a knife, put them into a shallow pie-dish with a little pepper and butter. Cover with dish cover and stand in the oven for ten minutes. Have ready hot buttered toast and lay the roes on the toast. Put a little white pepper on them and a tiny scrap of butter and replace in the oven for a moment before serving.
9. Poached Eggs on Anchovy Toast
Butter several good slices of toast and spread with a little anchovy paste. Take an egg poacher and put over the fire to boil. Turn an egg into each ring, being careful not to break the yolk. Cook for three minutes lightly. Pass the blade of the knife round each rim of the egg, pinch the machine to open it, the eggs then remaining on the flat slice. Run the knife under each one and it is easy then to place them on the toast.
10. Poached Eggs and Tomato Toast
Scald four tomatoes and remove the skin, slice them into a small enamelled frying pan in which a piece of butter the size of a walnut has been made hot, a little pepper and salt. Chop them with a knife whilst frying, thus reducing them to a paste. Spread this over the hot buttered toast and put a poached egg on the top.
11. Breakfast Dish
Have the paste made ready as for meat pie, take six thin rashers of bacon and cut them in halves. Roll the paste thin on the board and lay half a rasher of bacon on each piece of paste. Cut the paste a little bigger than the bacon. Dust a little finely chopped onion and a tiny pinch of sweet herbs over each piece of bacon. Roll paste and bacon together (paste outside) and cook on hot buttered paper for fifteen minutes in a quick oven.