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Eggs, Stuffed

Cut four hard-boiled eggs into halves lengthwise; take out the yolks and pound them with two ounces of butter, one ounce of chopped ham, a tea-spoonful of chopped parsley, and a little pepper and salt. Refill the eggs with this mixture, sprinkle over with a few bread-crumbs and specks of butter, and brown in a quick oven. Serve very hot. Probable cost, 10d.