Scalloped Eggs Recipe

Take a cupful of finely-sifted bread-crumbs, moisten them with a little

cold milk, cream, or gravy, and season nicely with pepper and salt. Put

a thin layer of the moistened crumbs on a lightly-buttered dish, cut two

hard eggs into slices, and dip each piece in very thick well-seasoned

white sauce, or Nelson's Extract of Meat dissolved in a little water, so

as to glaze the eggs. Having arranged the slices of egg neatly on the

layer of moistened bread-crumbs, cover them with another layer of it,

and on the top strew thickly some pale gold-coloured raspings. Bake in a

moderate oven for ten minutes. If potatoes are liked, they make a nice

substitute for bread-crumbs. Take some mashed potatoes, add to them a

spoonful of cream or gravy, and proceed as with bread-crumbs. Serve

gravy made of Nelson's Extract of Meat with this dish.

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