Not just any old stuffed eggs, but hot stuffed eggs is what the National Mark Calendar of Cooking suggests for February! Written by the then popular and acclaimed cookery writer, Ambrose Heath, and the director of the Good House Keeping Institute and food columnist, Dorothy Daisy Cottington Taylor.
Dorothy Daisy was born in 1891, and married Thomas H.C.Taylor in 1919; prior to that, in the 1911 census she appears, living at home with her parents, May and William. William was a civil engineer, formerly a town surveyor, and both his daughters were interested in what was then called ‘domestic science’; in 1911 Dorothy was a student, and her sister Kathleen Mary was a domestic science teacher.
Whether Thomas Taylor died, or whether Dorothy and he divorced, but in 1935, Dorothy married the splendidly named Albert E.L. Mash; sadly she died at the age of forty-three… so young… When I first came across her name, I thought she must be some prim and elderly matron, but no, not at all.
So here is Ambrose and Dorothy’s recipe for hot stuffed eggs:
- anchovies or anchovy essence
- a little butter
- cayenne pepper
- olive oil – optional
- buttered toast or fried bread
- hard boil as many eggs as you want, shell and cut in half lengthwise
- take the yolks and pound up with some finely chopped parsley and onion and a few anchovy fillets or a dash of anchovy essence
- season with cayenne, and salt and pepper if necessary
- put the mixture in a pan with butter and cook for a few minutes
- fill the egg whites with the mixture and place each on a small piece of buttered toast or fried bread
- sprinkle the tops with breadcrumbs, and top with a tiny piece of butter, or a drop of olive oil
- brown quickly under the grill or in the oven