The Boston cooking-school cook book

by Fannie Merritt Farmer

Eggs à la Caracas

2 ozs. smoked dried beef

1 cup tomatoes

¼ cup grated cheese

Few drops onion juice

Few grains cinnamon

Few grains cayenne

2 tablespoons butter

3 eggs

Pick over beef and chop finely, add tomatoes, cheese, onion juice, cinnamon, and cayenne. Melt butter, add mixture, and when heated, add eggs well beaten. Cook until eggs are of creamy consistency, stirring and scraping from bottom of pan.