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.
Whirled Eggs.
6 eggs.
1 quart of boiling water.
Some thin slices of buttered toast.
Pepper and salt to taste.
A table-spoonful of butter.
Put the water, slightly salted, in a saucepan over the fire, and keep it at a fast boil. Stir with a wooden spoon or ladle in one direction until it whirls rapidly. Break the eggs, one at a time, into a cup, and drop each carefully into the centre, or vortex of the boiling whirlpool, which must be kept in rapid motion until the egg is a soft, round ball. Take it out carefully with a perforated spoon, and put it on a slice of buttered toast laid upon a hot dish. Put a bit of butter on the top. Set the dish in the oven to keep it warm, and proceed in the same way with each egg, having but one at a time in the saucepan. When all are done, dust lightly with salt and pepper, and send up hot.