Scrambled Eggs a la Columbus

After the eggs are nearly done mix in with them some cooked lean quarter-inch squares of ham; cut some slices of raw blood pudding (No. 1772), fry them in butter over a brisk fire, then arrange them on a baking sheet and allow to cool off; bread-crumb and dip in egg, then fry to a fine color. Also saute some slices of beef brains over a quick fire. Dress the scrambled eggs, putting half the preparation on a dish and the brains in the center; cover these with the remainder of the eggs and surround with the fried slices of black pudding. Garnish the top with very thin half slices of sausage.