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Stewed Eggplant

Peel some young, tender eggplant, and cut them into convenient-sized pieces: put them in a saucepan with a good-sized lump of butter, season to taste with salt and pepper, and toss them over the fire for a quarter of an hour, then pour in as much plain stock freed from fat as will reach to half their height, and boil them gently until they are quite tender. Move the saucepan to the side of the fire, and stir in quickly the yolk of an egg that has been well beaten with the juice of a lemon and strained, and add about one tablespoonful of finely-minced parsley. Place some slices of hot buttered toast onto a hot dish, turn the eggplant onto it, and serve at once.