Scalloped Eggs (Raw). Maltese Cross
6 eggs.
4 or 5 table-spoonfuls of ground or minced ham.
A little chopped parsley.
A very little minced onion.
2 great spoonfuls of cream, and 1 of melted butter.
Salt and pepper to taste.
½ cup of bread crumbs moistened with milk and a spoonful of melted butter.
Line the bottom of a small deep dish, well-buttered, with the soaked bread-crumbs; put upon these a layer of chopped ham, seasoned with the onion and parsley. Set these in the oven, closely covered, until they are smoking hot. Meanwhile, beat up the eggs to a stiff froth, season with pepper and salt, stir in the cream and a spoonful of melted butter, and pour evenly upon the layer of ham. Put the dish, uncovered, back into the oven, and bake five minutes, or until the eggs are “set.”