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Eggs, Scrambled, with Ham

Melt three ounces of butter in a stewpan over the fire. Break into it six eggs separately, add a tea-cupful of milk, a sprinkling of salt, and a pinch of pepper. Whisk very briskly until the eggs begin to set. Add three ounces of cooked ham or tongue cut into thin slices, and divided into half-inch squares. Stir well, and turn out on a very hot dish. Garnish with fried croutons, and serve at once. A little tomato sauce poured round them is an improvement. Probable cost, 1s. 3d.