Page:Browne - The Plain Sailing Cook Book.djvu/141

 


 * 1) Put 3 or 4 tablespoons of bacon grease or similar fat into a frying-pan, set the pan over the fire, and heat until the grease begins to smoke.
 * 2) While the fat is heating, break as many eggs as will be needed into a bowl.
 * 3) Pour the eggs carefully into the hot fat, and with a spoon dip up the fat and pour it over the eggs, while allowing them to cook slowly from three to five minutes. Separate the eggs with a knife if they run together while cooking. If desired, the eggs may be turned with a pancake-turner and browned on the under side.




 * 1) Fill a frying-pan half full of hot water, and set it over the fire.
 * 2) Add 1 tablespoon of vinegar to the water, and let it barely simmer.
 * 3) Break the eggs, one at a time, into a saucer, and slip each egg into the water in the frying-pan.
 * 4) With a spoon dip up the water and pour it over the eggs while they are cooking.
 * 5) Cook from three to five minutes, and serve on slices of hot buttered toast, which should be made before poaching the eggs.