(b) Cut some hard-boiled eggs in slices, and lay them on a well-buttered dish, with grated Parmesan cheese, black pepper, and the least bit of powdered nutmeg; sprinkle some baked breadcrumbs over all, put the dish in the oven, and serve as soon as the contents begin to colour.
(c) Slices of hard-boiled eggs laid on a dish with baked breadcrumbs, grated Parmesan cheese, pepper and salt, the least bit of nutmeg, and some butter; put into the oven, and serve as soon as they begin to take colour.
(d) Put into a dish that will bear the oven 1 tablespoonful flour, several yolks of eggs, a little very finely chopped parsley and shallot, some salt, pepper, and nutmeg; mix all well together, and put them into the oven just long enough to let the mixture attach itself to the dish. Then take it out, put a few bits of butter on this gratin, and break on it carefully the number of eggs you desire to cook, seasoning them with a little pepper and salt. Let them just simmer in the oven, and serve, while the yolks are still quite soft, with a garnish of either fried or fresh parsley. The dish which they are cooked in should be placed on a neatly folded napkin, and must be thus served.
Baked.—(a) Melt 1 oz. butter in a pie-dish, put the dish into the oven just to brown the butter, break 6 eggs separately into a cup and pour them carefully into the pie-dish; bake them for about 5 minutes or until the white is set, then sift a tablespoonful of fine breadcrumbs, which have been previously browned, over the eggs, through a tin strainer; warm over with a salamander and serve; garnish the dish with parsley.
(b) Beat up 4 eggs well, to each egg allow 2 tablespoonfuls new milk and ½ teaspoonful finely chopped parsley, seasoning with pepper and salt to taste. Melt some butter in an enamelled pie-dish, pour in the mixture, and bake quickly in a hot oven.
Bread.—1 pint sifted meal, nearly 1 pint buttermilk, 1 egg, a lump of lard the size of a small walnut, and 1 teaspoonful salt. Just before baking, add 1 teaspoonful soda dissolved in 2 tablespoonfuls warm water, and add 1 teaspoonful salt. If the milk is sweet, add 2 tablespoonfuls cream of tartar.
Buttered.—(a) Make a thick square of buttered toast, buttering it well on both sides, and cutting it into 4 or 6 pieces; let it stand before the fire to keep hot, but not sufficiently near to dry it up. Break 3 fresh eggs into a stewpan over the fire (both yolks and whites), having previously melted in it a piece of butter the size of a walnut; add a little salt, and 1 tablespoonful cream or good milk; stir it rapidly over the fire until it begins to thicken; then take it off and beat it until quite smooth; set it on the fire again, and keep stirring until it is very hot and thick. With a spoon heap this lightly up on to the square of buttered toast which has been keeping hot before the fire, making it stand as high as possible. Serve instantly.
(b) Boil 2 eggs hard. Let them get cold. Chop up yolks and whites finely, and spread them on hot buttered toast with pepper and salt to taste.
Curried.—(a) Boil 6 eggs quite hard, and when cold cut each into 4 pieces, so that they may stand on the dish with the points uppermost; lay aside. Fry 2 onions, shred very fine, in butter, add 1 tablespoonful powder, 2 oz. butter rolled in flour, and by degrees ½ pint veal stock; let the whole boil up for ¼ hour, then stir in very slowly 2 tablespoonfuls cream, simmer 5 minutes; put in the eggs and let them heat slowly for 4-5 minutes, and serve in the sauce with boiled rice.