Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)FRIED EGGS.
1659. INGREDIENTS: 4 eggs, ΒΌ lb. of lard, butter or clarified dripping.
[Illustration: FRIED EGGS ON BACON.]
Mode: Place a delicately-clean frying-pan over a gentle fire; put in the fat, and allow it to come to the boiling-point. Break the eggs into cups, slip them into the boiling fat, and let them remain until the whites are delicately set; and, whilst they are frying, ladle a little of the fat over them. Take them up with a slice, drain them for a minute from their greasy moisture, trim them neatly, and serve on slices of fried bacon or ham; or the eggs may be placed in the middle of the dish, with the bacon put round as a garnish.
Time: 2 to 3 minutes. Average cost, 1d. each; 2d. when scarce.
Sufficient: for 2 persons.
Seasonable: at any time.