Boil six eggs hard, remove the shells, but leave the eggs whole; cover them with a rich forcemeat made with scraped ham, pounded anchovy, pounded veal, and bacon fat, well pounded together and highly seasoned; brush them with the yolk of egg, and dredge them with breadcrumbs or vermicelli; fry them a pale gold color, or put them for a quarter of an hour in an oven, and serve them up with gravy in the dish.

CEufs sur le plat is a German mode of frying an egg by means of a small cheese plate, which, being thoroughly warmed, is greased in the indented part with a bit of butter or a very little sweet-oil, and into this part the egg is broken from the shell, thus retaining the exact rotundity of the plate, which is then placed upon the gridiron over a good fire. It may be slightly browned, if thought fit, with a salamander, but does not need it; and though quite as delicate, yet renders the egg rather more savory than by poaching. 1418. - EGGS AND VEGETABLES.

Eggs And Spinach

Poach half a dozen eggs, trim them nicely, and serve them upon stewed spinach.

Eggs And Onions, Or A La Tripe

Skin six or eight onions, mince them, put some butter into a stewpan and melt it, add about two spoonfuls of flour, mix both well together, then add the onions, and wet them with milk, cream or water; let them stew, taking care that the onions and butter do not become brown; season with a little salt and white pepper; cut some hard eggs into slices, and when the sauce is ready put them in; make the whole very hot, and serve it up.