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Eggs Fried in Batter

Poach six or eight eggs in water, not allowing them to get hard. Place on a folded napkin to drain and cool. Put one pound of fat into a fryingpan, and when it is hot, fry some parsley with it. Dip each egg singly with a large spoon in batter, sprinkle with finely-chopped parsley, and fry until brown in the fat. Put the fried parsley on a dish, arrange the eggs on it, squeeze over some lemon juice, and serve.