1 ripe Tomato
1 oz. Ham
1 Egg
Seasoning
1 oz. Butter
Method: Peel and mince the tomato, onion [sic], and ham. Melt the butter in a saucepan, add the chopped tomato, onion, and ham, then the beaten egg. Stir till it thickens; serve on hot buttered toast.
Source: A Small Collection of Plain Cookery Recipes, for Household Use. Compiled by Annie Bishop, Demonstrator for S.A. Gas Coy. (Adelaide: J. H. Sherring & Co., Leigh Street, 1911), p.19.
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