Stirred Eggs.
6 eggs.
3 table-spoonfuls of gravy—that made from poultry is best.
Enough fried toast, from which the crust has been pared, to cover the bottom of a flat dish.
A very little anchovy paste.
1 table-spoonful of butter.
Melt the butter in a frying-pan, and when hot, break into this the eggs. Stir in the gravy, pepper and salt to taste, and continue to stir very quickly, and well up from the bottom, for about two minutes, or until the whole is a soft, yellow mass. Have ready in a flat dish the fried toast, spread thinly with anchovy paste.
Heap the stirred egg upon this, and serve before it has time to harden.
Scalloped Eggs (Raw).
6 eggs.
4 or 5 table-spoonfuls of ground or minced ham.
A little chopped parsley.
2 great spoonfuls of cream, and 1 of melted butter.
Salt and pepper to taste.
½ cup of bread crumbs moistened with milk and a spoonful of melted butter.
Line the bottom of a small deep dish, well-buttered, with the soaked bread-crumbs; put upon these a layer of chopped ham, seasoned with the onion and parsley. Set these in the oven, closely covered, until they are smoking hot. Meanwhile, beat up the eggs to a stiff froth, season with pepper and salt, stir in the cream and a spoonful of melted butter, and pour evenly upon the layer of ham. Put the dish, uncovered, back into the oven, and bake five minutes, or until the eggs are “set.”
Scalloped Eggs (Hard-boiled).
6 eggs boiled, and when cold, cut into thin slices.
1 cupful fine bread-crumbs, well moistened with a little good gravy and a little milk or cream.
½ cup thick drawn butter, into which has been beaten the yolk of an egg.
1 small cupful minced ham, tongue, poultry, or cold halibut, salmon, or cod.
Pepper and salt to taste.
Put a layer of moistened crumbs in the bottom of a buttered baking-dish. On this lay the sliced eggs, each piece of which must have been dipped in the thick drawn butter. Sprinkle the ground meat over these, cover with another layer of bread-crumbs, and proceed in like manner, until the egg is all used up. Sift on the top a good layer of dry bread-crumbs. Cover the dish with an inverted plate, until the contents are heated through, then remove the plate, and brown the top upon the upper grating of the oven.