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Ox Eyes

Cut some slices of stale bread three-quarters of an inch in thickness. Toast them, stamp them in rounds three inches in diameter, and take out of the middle of each round a smaller round one inch and a half in diameter; be careful to leave the rings firm and unbroken. Place them on a well-buttered dish, and let them soak in sour cream until they are soft, then lay a raw egg in the middle of each ring. Sprinkle a little salt and pepper over them and put a tea-spoonful of milk on each egg. Put them in a hot oven, and let them remain until the whites are set, but they must not brown. Garnish with water-cress. Time, ten minutes to set the eggs. If liked, the bread can be floured well and fried in fat. The eggs may then be poached separately. Probable cost of half a dozen ox eyes, 8d.