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Eggs, Scalloped

Make a forcemeat with grated ham or tongue, fine bread-crumbs, pepper, salt, a little minced parsley, and some melted butter; moisten with milk to a smooth paste. Half fill some scallop-shells with the mixture, break an egg carefully on top of each, season with salt and pepper, and sprinkle a few bread-crumbs over. Bake in the oven for six or seven minutes until the eggs are set. Probable cost, 1s.