No. 93 Potatoes and Eggs With Celery Sauce
3 eggs.
2 potatoes.
12 peppercorns.
1 ounce butter.
1 ounce flour.
1 pinch of mace.
1 small head of celery.
1 small onion.
½ teaspoon salt.
1 pint water.
1 gill of milk.
Peel the potatoes, and let them simmer gently in a pint of water with the celery and onions sliced, the peppercorns, mace and salt, until the potatoes are quite tender, but not broken. Boil the eggs until hard. Slice the potatoes, taking care to obtain three nice even slices from each potato, lay these on a hot dish, shell the eggs, cut them in half, remove the ends so that they will stand, and place half an egg on each slice of potato; strain the sauce, add milk, thicken with butter and flour, and pour over the eggs. A little vinegar or ketchup may be poured over the slices of potato before placing the eggs, if liked, or chopped parsley may be added to the sauce.