Scrambled Sassingers

A camp skillet dish of chopped bologna folded into scrambled eggs, with mustard stirred in off the heat. It takes about ten minutes and needs almost no equipment.

• The hinge: mustard lastThe recipe holds the tablespoon of prepared mustard back until the very end, stirring it in just before the skillet comes off the fire rather than mixing it in with the eggs and milk at the start.
• "Badly beaten" eggsThe phrase reads as the book's humour, but it can be taken at face value: beat only until the yolks break up and streaks of white remain.
• Bologna, choppedHalf a pound of ordinary ring or deli bologna. The recipe specifies only "chopped"; a coarse chop keeps the meat distinct against the eggs, where a fine mince disappears.
• Render the meat firstThe recipe reads as one operation: meat, eggs and milk mixed and scrambled together. Some cooks prefer to give the bologna a couple of minutes in the dry skillet first, though that is a departure from what is written here.
• Heat and donenessOver a fire, pull the skillet to the edge of the coals or work on medium heat. Take the eggs off while they still look slightly wet; residual heat in a cast-iron pan finishes them.
• SaltNone is called for, and none is wanted. Bologna and prepared mustard together carry plenty; taste before adding any.
• YieldNo yield is given. Six eggs and half a pound of meat would reasonably feed two or three. Serve with bread or fried potatoes.