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Eggs Buttered No 3

(Made Dishes.) - (The Lady's Own Cookery Book)







Beat the eggs well together with about three spoonfuls of cream and a

little salt; set the mass over a slow fire, stirring till it becomes

thick, without boiling, and have a toast ready buttered to pour it

upon.



Milk with a little butter, about the size of a walnut, may be used

instead of the cream.











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