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Eggs, Buttered, and Shrimps

Melt two ounces of butter in a small enamelled saucepan, add six beaten eggs, a table-spoonful of milk, and a quarter of a pint of picked shrimps; season with pepper and salt to taste. Stir until the mixture thickens, then spread it on hot buttered toast. Garnish with parsley and little heaps of shrimps round the dish. Probable cost, 1s. 3d.