Eggs to Butter.
Beat 12 eggs with 2 table-spoonsful of gravy; melt ¼ lb. butter, stir the eggs and this together, in a bason with pepper, salt, and finely minced onion, if liked. Pour this backwards and forwards from one bason to another, then into a stew-pan on the fire, and stir constantly with a wooden spoon, to prevent burning. When of a proper thickness, serve on toast.
Eggs to Fricassee.
Boil them hard, then cut the eggs in slices, pour a good white sauce over, and serve with sippets round the dish.
Eggs to Ragout.
Boil 8 eggs hard, take off the shell, cut them in quarters. Have ready a pint of gravy, well seasoned and thickened, and pour it hot over the eggs.—Or: melt some butter, thicken with flour, season with nutmeg and mace, add a tea-cupful of cream, and pour hot over the eggs.
Swiss Eggs.
Put a piece of butter the size of a small egg into a saucepan with ¼ lb. grated cheese, a little nutmeg, parsley and chives finely chopped, and ½ a glass of white wine. Stir it over a slow fire, till the cheese is melted; then mix in 6 eggs well beaten, set it on the fire, and keep stirring till done. Serve in the centre of a small dish, with toasted sippets round.
Scotch Eggs.
Boil 4 eggs hard, as for salad, peel and dip them, first in beaten egg, then in a forcemeat of grated ham, crumbs and spices. Fry in clarified dripping, and serve in gravy. Or: in white sauce.
Eggs à la Tripe.
Fry 4 sliced Spanish onions in butter, then dust in some flour, let it catch to a light brown, put in a breakfast cup-
