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EGGS, BUTTERED (another way)

Put three ounces of butter into a basin, place it in boiling water, and stir till melted; add eight eggs, well beaten, and pour both together into a well-lined saucepan. When the eggs and butter have been held long enough over a gentle fire to warm, turn them back into the basin and again into the saucepan; do this two or three times, that they may get thoroughly blended. Keep the mixture stirred one way till hot, but do not let it boil, or it will curdle. Cut slices of bread, toast, and butter them while hot. Serve with the buttered eggs on the top. Time, about five minutes to make the eggs hot. Probable cost, 1s. 4d. Sufficient for four persons.