Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War.: With The Plain Art of Cookery for Military and Civil Institutions

till set, and serve. NO. 56.--EGGS AU MIROIR, WITH HAM OR BACON. Cut the ham or bacon in thin slices, fry a few minutes in a pan, put on your plate, break your eggs over, set in oven till set, and serve, and proceed as above. The ham may be cut in thicker slices if preferred, but will take rather longer cooking. NO. 57.--EGGS WITH CHOPPED HAM OR TONGUE. Cut 2oz. of dressed ham in small dice, butter the bottom of the plate or dish, and place the ham upon it; break the eggs over, season, and proceed as before. NO. 58.--EGGS AND MUSHROOMS. Wash, peel, and slice a few mushrooms, butter the dish thickly, spread the mushrooms over, season with salt and pepper, and set the dish in the oven till the mushrooms are done; break the eggs over and proceed as before. NO. 59.--EGGS AND TRUFFLES. Wash, peel, and cut in very thin slices, a fresh truffle, butter the dish, add a tablespoonful of sherry; salt and pepper; lay the slices of truffles flat over the bottom of the dish, and put it in the oven a few minutes; when boiled a minute or two, break the eggs over and cook as usual. English truffles are excellent for this purpose. NO. 60.--EGGS WITH SPRUE GRASS. Boil about a quarter of a pint of sprue grass; butter the dish as usual, spread the grass over, season with a little powdered sugar, salt, and pepper; break the eggs over, place in the oven, and proceed as before. NO. 61.--EGGS A LA BONNE FEMME. Cut a middle-sized onion in dice, put it in a stewpan with a pat of butter, and fry of a light brown; when done add a teaspoonful of vinegar; butter the dish lightly, spread the onions over, season with pepper and salt, and break the eggs over; put in the oven; when done mask the eggs with fried bread-crumbs, and serve. NO. 62.--CURRIED EGGS. Boil three eggs for ten minutes, put them in cold water; when, cold, shell, cut them in two lengthwise, and throw them into