Breakfasts
Breakfasts.—There is an almost endless variety of dishes suited to the breakfast-table. The following may be mentioned as examples:—
Trout or mackerel split open and broiled; scrambled eggs on anchovy toast; buttered eggs with tomato sauce; fried soles with cut lemon; kidneys stewed or fried; kidney toast; ham toast; omelets; kedgeree; kromeskies; curried fowl or rabbit; rissoles; potted meat; lobster or salmon cutlets; potted pig’s head; poached eggs; boiled ham; hard-boiled eggs curried; wet devil; brawn; broiled chicken and mushrooms; stewed mushrooms; grilled kidney; savoury rice; sheep’s brains; boiled pig’s feet; baked eggs; fish pudding; fish cakes; fish scallops; Scotch woodcock; lobster toast; pressed beef; chicken pie; veal and ham pie; sardines on toast; potted meat; bloaters on toast; egg paste; Brighton toast; devilled eggs; veal cake; eel pie; sausage patties; bacon omelet; sweetbreads; fried ham and egg; salt-fish.