The Italian Cook Book

Practical recipes of the Italian cuisine, compiled for American kitchens in 1919 — every dish carrying its Italian name, from Brodo to Zabaione.

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Eggs with Ham

(Uova al prosciutto) Place in a frying pan as many pieces of butter, large like a nut, as there are eggs to be cooked.

For each piece of butter put a little slice of ham and place the frying pan on the fire. As soon as the butter is melted break an egg on each slice of ham. Let cook for ten minutes on a moderate fire.

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