Collup and Eggs

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Cut either Bacon, pickled Beef, or hung Mutton into thin Slices, broil them nicely, lay them in a Dish before the Fire, have ready a Stew-pan of Water boiling, break as many Eggs as you have Collups, break them one by one in a Cup, and pour them into the Stew-pan. When the White of the Egg begins to harden, and all look of a clear white, take them up one by one in an Egg-slice, and lay them on the Collups.