epper and salt, and lay them on toast.

_Eggs buttered._ No. 3.

Beat the eggs well together with about three spoonfuls of cream and a
little salt; set the mass over a slow fire, stirring till it becomes
thick, without boiling, and have a toast ready buttered to pour it
upon.

Milk with a little butter, about the size of a walnut, may be used
instead of the cream.

_Eggs, Scotch._

Take half a pound of the flesh of a fowl, or of veal, or any white meat
(dressed meat will do), mince it very small with half a pound of suet
and the crumb of a French roll soaked in cream, a little parsley, plenty
of lemon-peel shred very small, a little pepper, salt, and nutmeg; pound
all these together, adding a raw egg, till they become a paste. Boil as
many eggs as you want very hard; take out the yolks, roll them up in the
forcemeat, and make them the size and shape of an egg. Fry them till
they are of a light brown, and toss them up in a good brown sauce.
Quarter some hard-boiled eggs, and spread them over your dish.

_Eggs for second Course._

Boil five eggs quite hard; clear away the shells, cut them in half, take
out the yolks, and put the whites into warm water. Pound the yolks in a
mortar till they become very fine. Have ready some parsley and a little
onion chopped as fine as possible; add these to the yolks, with a pinch
of salt and cayenne pepper. Add a sufficient quantity of hot cream to
make it into a thick even paste; fill the halves of the whites with
this, and keep the whole in hot water. Prepare white sauce; place the
eggs on a dish in two rows, the broad part downward; pour the sauce over
them, and serve up hot.

_Eggs to fry as round as Balls._

Put three pints of clarified butter into a deep stewpan; heat it as hot
as for fritters, and stir the butter with a stick till it turns round
like a whirlpool. Break an egg into the middle, and turn it round with
the stick till it is as hard as a poached egg. The whirling round of the
butter makes it as round as a ball. Take it up with a slice; put it in a
dish before the fire. Do as many as you want; they will be soft, and
keep hot half an hour. Serve on stewed spinach.

_Eggs, fricassee of._

Boil the eggs pretty hard; cut them in round slices; make white sauce
and pour it over them; lay sippets round your dish, and put a whole yolk
in the middle.

_Eggs a la Creme._

Boil the eggs, which must be quite fresh, twelve minutes; and throw them
into co