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Puffed Eggs

Beat four eggs lightly, and mix with them about a pint of cream or of milk. Season with salt and pepper. Butter a mould, and pour in the mixture; cover it, and set it on a plate turned upside down in a saucepan, with boiling water two inches deep. Let the mixture steam until it is set. Turn it upon a hot dish, and pour round it a little good brown gravy. Time to steam, twenty minutes or more. Probable cost, 10d., if made with milk. Sufficient for two or three persons.