CROQUETTES OF SWEET-BREADS.
Take six sweet-breads, and after being well washed stew them until done; when cold cut them into small pieces; season with pepper, salt, a grated nutmeg, and a little mushroom catsup; stir them over the fire a few minutes; then spread them on a dish to cool; the croquettes must then be shaped; rolled in egg and bread crumbs, and fried in lard.
TO BOIL EGGS.
Boiling eggs depends upon the person for whom you cook. Two minutes and a half will boil to suit most persons: if you want them very soft, two minutes will answer. If hard, they will take ten minutes.
TO FRY EGGS.
Have the lard hot, but not boiling; put in the eggs one at a time; when done, send hot to table.
TO POACH EGGS.
Have ready a pan of boiling water with muffin rings, into which put the eggs, one in each ring; let them remain on the fire till the whites are firm.
SCRAMBLED EGGS.
Beat the eggs with pepper, salt, parsley and chives; have some butter in a saucepan; as soon as it has melted put in the eggs; stir till they are done.