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Scrambled Eggs, Mckay

Crack eight fresh eggs in a bowl with a half gill sweet cream. Season with half teaspoon salt, two saltspoons white pepper; sharply beat up for a minute. Place two gills of tomato sauce in a frying pan and reduce on the fire to a half gill. Drop in the eggs, add one teaspoon fresh butter and constantly stir with a wooden spoon for six minutes. Remove from the fire and equally divide over six freshly prepared buttered toasts, arranged on a hot dish, and serve.