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Eggs, Mrs. Wright

Prepare a frying batter, adding juice of a sound lemon, a teaspoon freshly chopped parsley, and mix well. Poach twelve fresh eggs, carefully roll in batter, gently drop in boiling fat, fry for four minutes, lift up with a skimmer, drain and dress on a hot dish with a folded napkin. Boil six very thin slices bacon for one minute on each side, dress over the eggs and serve with a gill hot tomato sauce separately.