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Egg and Anchovy Toast

Remove the shell from four cold hard boiled eggs and chop them; put a saucepan over the fire with one ounce of butter, one teaspoonful of cornmeal blended smooth in a little milk, one teaspoonful each of anchovy sauce and vinegar, a seasoning of pepper and salt, and one pint of milk; stir over the fire until boiling, and then put in the chopped eggs, stirring them well in. Toast three rounds of bread, butter and spread the mixture over, and serve hot.