Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

on them. Put two ounces of butter in a frying-pan, and on a good fire; when turning brown subdue the fire. Put also, and at the same time, the same quantity of butter in another frying-pan, and on a good fire, and when hot, place the eggs in without breaking the yolks; then spread over the eggs the brown butter you have in the other; take from the fire when you see the whites becoming hard; put them on a dish, pour on them a tablespoonful of vinegar which you have warmed in the pan after having used the brown butter, and serve. _Fried._--Put half a pound of lard in a frying-pan, and on a good fire; when hot, break gently, one by one (being careful not to break the yolk), the quantity of eggs you can put in the pan without allowing them to adhere together; turn them upside down once with a spoon or skimmer; take from the pan with a skimmer as soon as the white part becomes hard, and serve with fried parsley around. _Scrambled, or Mashed._--Beat six eggs just enough to mix the whites and yolks together; put two ounces of butter in a stewpan, and set on the fire; when melted, take from the fire, add salt, pepper, and a pinch of grated nutmeg, then the eggs, also a tablespoonful of broth; put back on a very slow fire, stir continually till cooked, and serve warm. _Sur le Plat._--Butter the bottom of a crockery or tin dish with two ounces of butter; break into the dish and over the butter, gently and without breaking the yolks, six eggs; sprinkle salt, pepper, and grated nutmeg all over, put the dish on a slow fire, or on warm cinders, and when the white is hard, serve. They must be served in the dish in which they are cooked. _In the Shell._--Bear in mind that some eggs cook quicker than others. Put eggs in boiling water for two minutes, if liked soft or underdone; and three minutes, if liked more done. They are generally served enveloped in