Broccoli and Eggs
Take several heads of broccoli and cut the stalks short, paring off from the stalks the tough outside skin. Trim off the small outside shoots or blossoms, and tie them together in bunches. After all the broccoli has been washed, and lain half an hour or more in a pan of fresh cold water, put the large heads, with a salt-spoonful of salt, into a pot of boiling water, and let them boil till thoroughly done, and the stalk perfectly tender. When the large heads have boiled about a quarter of an hour, put in the small tufts, which of course require less time to cook. In the meanwhile have ready six beaten eggs. Put a quarter of a pound of butter into a sauce-pan, and stir it over the fire till it is all melted; then add gradually the beaten eggs, and stir the mixture, or shake it over the fire till it becomes very thick. Toast sufficient bread to cover entirely the bottom of a deep dish, cutting it to fit exactly, having removed the crust. Dip the toast for a minute in hot water. Pour the egg and butter over the hot toast. Then place upon it the broccoli; the largest and finest head in the middle, the lesser ones round it, and having untied the small sprigs, lay them in a circle close to the edge.