How To Cook Baked Egg Plant
From The White Ribbon Cook Book by Kathryn Armstrong, 1894. Section 6 of 9.
Parboil 15 minutes. Then make a triangular cut in the top; remove the piece and take out the seeds. Let it lie for an hour in water, to which a tablespoonful of salt has been added. Make a stuffing of one cup of crumbs, two ounces of salt pork, and an onion chopped fine, 1 teaspoonful salt, 1/2 teaspoonful pepper and nutmeg mixed; wet with half a cup of boiling water or stock, and fill the egg plant, tying a string around it to keep the piece in place. Bake an hour, basting often with a spoonful of butter in a cup of water.