Onion Eggs
Boil a dozen eggs quite hard. Slice and fry in fresh butter five or six onions. Slice (whites and yolks together) ten of the eggs, reserving two for the seasoning. Drain the sliced onions, and lay them on a dish with the sliced eggs placed upon them. Cover the dish, and keep it hot. Take the two remaining eggs, grate the yolks, and mix them with cream and grated nutmeg, and a very little cayenne. Put this mixture into a very small sauce-pan, give it one boil up, pour it over the eggs and onions, and send it to table hot. For those who have no objection to onions this is a nice side dish.