Are broken into a cup and poured one by one carefully into hot water, and when done are ladled out on a flat, broad stick or spoon, so as to let the water drain off.
Fried Eggs.
Fried eggs are broken one at a time into a cup, and poured into hot grease.
Omelette.
Eggs are broken into milk, thickened with a moderate quantity of flour, salt, and pepper, which is beaten up and fried with butter; parsley, ham, or bacon may be added, cut fine.
Smoked Beef.
May be fried in grease with a little pepper, or may be stewed in milk. A little flour rubbed with butter in a cup, and mixed with some of the warm gravy, may be added.
Boiled Fish.
There are two modes of boiling fish; one recommended by Sir Humphrey Davy, and the other by the great Soyer. By the former, the fish cut into pieces is thrown into boiling salt and water, one piece at a time, and the largest first; by the latter it is placed in cold water, heated slowly, and allowed to simmer by the fire. The former, in his Salmonia, page 120, quotes chemistry to show that by the excessive heat the curd is coagulated at once and preserved; the latter refers to his unequalled reputation. I have generally pursued the former course as the more rapid; the water must be allowed to recover its heat after each piece is thrown in, so that it may be always intensely hot; about fifteen minutes of hard boiling will be required, but the only reliable plan is to examine and try the fish with a fork from time to time, as it is ruined if cooked too long, and uneatable if not cooked enough.
In Soyer’s receipt the fish is placed in cold water that contains a pound of salt to every six quarts, which is then heated to the boiling point and allowed to simmer for half an hour if the fish weighs four pounds, for three-quarters if it weighs eight pounds, and so on.