Mutton Custard.
Fill a buttered custard cup lightly with stale bread-crumbs (centre of
the loaf), and cooked mutton (chicken is more dainty), finely chopped.
Beat an egg, add ½ a cup of milk, and a few grains of salt; pour the
mixture over the bread and meat. Bake in a pan of hot water, or cook on
the top of the stove, until the egg is lightly set.
Do not allow the
water about the egg to boil.
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