Gravy Eggs. As a change from poached eggs try this: Put a tcacupful of good brown stock or gravy into a small pio dish, season it well, and break into it a frosh egg; let this cook for bout five minutes in a moderate oven until the egg is set, then lift it carefully on to a s’ico of toast, and pour enough gravy over to saturate the toast but not to make the dish look sloppy.
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Bibliographic details
Wanganui Chronicle, Volume 75, Issue 118, 21 May 1932, Page 3 (Supplement)
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77Page 3 Advertisements Column 6 Wanganui Chronicle, Volume 75, Issue 118, 21 May 1932, Page 3 (Supplement)
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