Boil the eggs for 10 minutes; strip them from the shells, and cover them with forcemeat; or substitute pounded anchovies for the ham. Fry the eggs a nice brown in boiling lard, drain them before the fire from their greasy moisture, dish them, and pour round from 1/4 to 1/2 pint of good brown gravy. To enhance the appearance of the eggs, they may be rolled in beaten egg and sprinkled with bread crumbs; but this is scarcely necessary if they are carefully fried. The flavour of the ham or anchovy in the forcemeat must preponderate, as it should be very relishing.
Time: 10 minutes to boil the eggs, 5 to 7 minutes to fry them.
Sufficient for 3 or 4 persons.
Seasonable at any time.