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Eggs, Wilding

Place in a small saucepan one finely chopped, seeded green pepper with a tablespoon melted butter and cook for three minutes, add a light tablespoon flour and stir well while heating for a minute. Pour in two gills cream, mix until it comes to a boil, then add a half pound fresh crab-meat flakes, with two tablespoons sherry, six sliced canned mushrooms, a teaspoon Worcestershire sauce, half teaspoon salt and two saltspoons pepper, mix well and cook for five minutes. Transfer into a baking dish, crack twelve fresh eggs over, equally season with half a teaspoon salt and two saltspoons pepper. Sprinkle over the eggs an ounce grated, cooked ham, lightly baste each yolk with a very little cream, set in brisk oven for six minutes, remove and send to the table.