"lined saucepan"?

[phoebe]

I was just looking at an old (mid-19th century) recipe and came across the direction for a "lined saucepan." Does anyone know what that refers to?

Here's a link to the recipe: http://thefoody.com/mrsbcheese/butteredeggs.html

[JerryG]

Tin lined copper pan?

[Suzanne]

Yeah -- my guess is also tin-lined, since probably most pots then were iron, and that would make the eggs turn color.

[shel]

Originally Posted by phoebe

Here's a link to the recipe: http://thefoody.com/mrsbcheese/butteredeggs.html

Great site!

[kuan]

So I'm wondering how these eggs are supposed to turn out. Like a block of eggs?

[Suzanne]

No, from the directions it sounds like they will be very softly scrambled, almost like a savory custard. Butter, eggs -- Mmmmmmmmmm

[phoebe]

Originally Posted by kuan

So I'm wondering how these eggs are supposed to turn out. Like a block of eggs?

I agree with Suzanne, more like soft scrambled I think the "slice to each person" refers to the bread it's served on.

Thank you all. The tin-lined makes sense. I should do a search to find a picture.