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Egg Plant

Serves 4
📖 From Church Cookbook (Baltimore, 1908) (1908)

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Ingredients

  • • None Peel and cut the plant in slices, stand in salted water for 1 hour,
  • • None drain and dip each slice in beaten egg and bread crumbs; fry in hot
  • • None lard until brown.
  • • None Boiled Carrots

Instructions

Step 1. Wash and scrape off the thin skin, they may be left whole, if

Step 2. small, or cut in thirds, or in cubes or straws; cook in enough fresh boiling salted water to cover, until a fork will go through them

Step 3. easily. Serve with white sauce, or in a sauce made of stock.

Step 4. They may be finely chopped, seasoned with salt, pepper and butter,

Step 5. reheated, and pressed closely into a cup or mold and turned out on a hot dish. Serve hot.